🌿 Moroccan Eggplant (Aubergine) Salad I Recipe 🌿
Cook Time: 1 hour and 30 minutes
Prep Time: 15 minutes
Total Time: 1 hour and 45 minutes
Welcome to lovewithrecipes.com, where we’re about to embark on a culinary journey to create a delightful Moroccan Eggplant (Aubergine) Salad I that’s perfect for lunch or snacks. This vegetable-packed dish not only bursts with Moroccan and African flavors but is also low in protein and cholesterol, making it a healthy addition to your brunch repertoire. Plus, it’s ready in less than 4 hours, making it an ideal choice for those busy days!
Ingredients:
- 2 eggplants
- 1/2 cup olive oil (for frying)
- 1/4 onion
- 3 garlic cloves
- 4 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 tablespoon olive oil (for drizzling)
- 3 red ripe tomatoes
- 1 cup sliced ripe olives
- 1 fresh parsley sprig (for garnish)
🔪 Instructions:
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Prepare the Eggplants:
- Peel the eggplants and cut them into 1-inch slices.
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Fry the Eggplants:
- In a 10-inch skillet, heat the olive oil and fry the eggplant slices until they become soft and golden.
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Mash the Eggplants:
- Remove the eggplant from the skillet and transfer it to a separate bowl. Rustically mash the eggplant.
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Add Flavorful Ingredients:
- To the mashed eggplant, add finely chopped onions, minced garlic, lemon juice, salt, freshly ground black pepper, and a touch of sugar. Blend the ingredients thoroughly for a burst of Moroccan goodness.
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Chill in Refrigerator:
- Place the eggplant mixture in the refrigerator and let it chill for 1 to 2 hours. This step allows the flavors to meld, creating a delicious harmony.
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Assemble the Salad:
- Take a 1/2 cup serving of the chilled eggplant mixture and pat it down to form a circle on a salad plate, leaving a 1-inch edge.
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Artfully Arrange Tomatoes and Olives:
- Artfully place slices of red ripe tomatoes over the eggplant mixture and generously top it with sliced black olives for a visually stunning dish.
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Drizzle and Garnish:
- Drizzle a bit of olive oil over the salad, enhancing it with a touch of richness. Complete the presentation by garnishing with sprigs of fresh parsley for that final flourish.
Nutritional Information (per serving):
- Calories: 191.8
- Fat Content: 15.7g
- Saturated Fat Content: 2.2g
- Cholesterol Content: 0mg
- Sodium Content: 442.9mg
- Carbohydrate Content: 13.8g
- Fiber Content: 5.9g
- Sugar Content: 6.4g
- Protein Content: 2.1g
Yield: 8 small salads
Rating: ⭐⭐⭐⭐⭐ (5/5 stars)
Reviews: 1 review
This Moroccan Eggplant (Aubergine) Salad I is a true culinary masterpiece, combining vibrant flavors, beautiful presentation, and healthy ingredients. Perfect for gatherings or a quiet meal, it’s a dish that celebrates the art of cooking. Dive into the world of Moroccan cuisine with this recipe and savor every bite! 🍆🥗🍋✨
