Ingredients
-
2
-
1
-
3
-
1
-
4
-
2
-
1/4
-
1
-
1
-
-
2
-
2
-
3
-
-
4
Directions
Moroccan Eggplant (Aubergine) Salad II, You can make more out of eggplant than just lasagna! 🙂 Here’s an unusual and tasty salad for you to enjoy , What a unique and delicious salad This is what my husband and I took to work for lunch this week The flavor of the eggplant is very delicious thanks to the cooking method I had mine over a bed of mixed salad greens Thanks Julesong for an interesting and tasty recipe , You can make more out of eggplant than just lasagna! 🙂 Here’s an unusual and tasty salad for you to enjoy
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Steps
|
1
Done
|
Peel the Uncooked Eggplants, Then Cut Into 1x3-Inch (approx) Slices. |
|
2
Done
|
Lay on a Cookie Sheet, Sprinkle With the Salt, and Allow To"sweat" and Drain For 30 Minutes. |
|
3
Done
|
Rinse Well and Pat Dry With Paper Towels. |
|
4
Done
|
Heat Oil and Butter in a Skillet and Fry the Slices Until Both Sides Are Golden Brown, About 15 Minutes. |
|
5
Done
|
Set Cooked Slices on Paper Towels to Drain of Excess Oil. |
|
6
Done
|
Cut Into 1/2-Inch Pieces and Mix With the Garlic, Bell Pepper, Cayenne, and Cumin. |
|
7
Done
|
Return Eggplant to the Skillet, Add 1 Tbsp Sherry and Saut on Low Until Liquids Have Evaporated, About 5 Minutes. |
|
8
Done
|
Transfer to the Serving Bowl, Sprinkle With the Dressing Ingredients, and Let Cool. |
|
9
Done
|
When Ready to Serve, Toss the Salad, Garnish With Black Olives, Golden Raisins, Currants, and Parsley. |
|
10
Done
|
Makes 6-8 Servings. |
|
11
Done
|
Adapted from a Gail's Recipe Swap Post by Dawn/Nys. |
