Moroccan Eggplant (Aubergine) Salad I Recipe

Name: Moroccan Eggplant (Aubergine) Salad I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (approx. 2 lbs.); ½ cup olive oil; ¼ cup onion, diced; 3 garlic cloves, minced; 4 tablespoons lemon juice; 1 teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 tablespoon sugar; olive oil; 3 red ripe tomatoes, sliced; 1 cup sliced ripe olives; fresh parsley sprig

Servings: persons

2 large eggplants (approx. 2 lbs.)
½ cup olive oil
¼ cup onion, diced
3 garlic cloves, minced
4 tablespoons lemon juice
1 teaspoon salt
¼ teaspoon fresh ground black pepper
1 tablespoon sugar
olive oil
3 red ripe tomatoes, sliced
1 cup sliced ripe olives
fresh parsley sprig

1
Peel the eggplants and cut into 1 inch slices.
2
In a 10-inch skillet fry the eggplant slices in olive oil until soft.
3
Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant.
4
Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly.
5
Chill eggplant mixture in refrigerator 1 to 2 hours.
6
Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge.
7
Place tomato slices ornately over the eggplant mixture and top with sliced black olives.
8
Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggplants (approx. 2 lbs.), ½ cup olive oil, ¼ cup onion, diced, 3 garlic cloves, minced, and more.

Yes, Moroccan Eggplant (Aubergine) Salad I falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Eggplant (Aubergine) Salad I

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