Moroccan Eggplant (Aubergine) Salad II 🍆
Cook Time: 20 minutes
Prep Time: 30 minutes
Total Time: 50 minutes
Calories: 191.4 per serving
Fat Content: 14.2g
Saturated Fat Content: 2.9g
Cholesterol Content: 5.1mg
Sodium Content: 455.8mg
Carbohydrate Content: 14.8g
Fiber Content: 5.8g
Sugar Content: 7g
Protein Content: 2.1g
Rating: ⭐⭐⭐⭐⭐
Review Count: 1
Description:
Expand your culinary horizons beyond lasagna with this delightful Moroccan Eggplant Salad! 🥗 Bursting with flavors and textures, it’s an extraordinary dish that’s both unusual and utterly delicious. Perfect for any season, this salad will awaken your taste buds with its Moroccan and African influences, delivering a healthy and spicy culinary adventure.
Ingredients:
- 2 eggplants
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves
- 2 red sweet bell peppers
- 1/4 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 tablespoon dry sherry
- 2 tablespoons olive oil (for dressing)
- 2 tablespoons lemon juice (for dressing)
- 3 tablespoons black olives
- 4 tablespoons golden raisins
- 2 tablespoons dried currants
- 1 cup fresh parsley, chopped
Instructions:
| Step | Description |
|---|---|
| 1 | Peel the uncooked eggplants, then cut into 1×3-inch (approx) slices. |
| 2 | Lay the slices on a cookie sheet, sprinkle with salt, and allow to “sweat” and drain for 30 minutes. |
| 3 | Rinse the eggplant slices well and pat dry with paper towels. |
| 4 | Heat olive oil and butter in a skillet and fry the slices until both sides are golden brown, approximately 15 minutes. |
| 5 | Set the cooked slices on paper towels to drain excess oil. |
| 6 | Cut the eggplant into 1/2-inch pieces and mix with the minced garlic, diced bell peppers, cayenne, and ground cumin. |
| 7 | Return the eggplant mixture to the skillet, add 1 tablespoon of dry sherry, and sauté on low until liquids have evaporated, about 5 minutes. |
| 8 | Transfer the cooked eggplant mixture to a serving bowl and sprinkle with the dressing ingredients: olive oil and lemon juice. Let it cool. |
| 9 | When ready to serve, toss the salad gently and garnish with black olives, golden raisins, dried currants, and fresh parsley. |
| 10 | This recipe yields 6-8 servings, perfect for sharing with family and friends. |
Tips:
- For a spicier kick, increase the amount of cayenne pepper according to your preference.
- Experiment with different types of olives for varied flavors and textures.
- Serve this salad alongside grilled meats or as a standalone dish for a satisfying vegetarian meal.
Adaptation:
This recipe is adapted from a post by Dawn/NYS on Gail’s Recipe Swap, offering a unique twist on traditional Moroccan cuisine.
Indulge in the vibrant flavors of Moroccan Eggplant Salad II, a culinary masterpiece that will transport your taste buds to the enchanting streets of Morocco. Enjoy the harmonious blend of spices, textures, and aromas that make this salad an unforgettable dining experience! 🌿
