Moroccan Eggplant (Aubergine) Salad Ii Recipe

Name: Moroccan Eggplant (Aubergine) Salad Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants (2 lbs total); 1 teaspoon salt; 3 tablespoons olive oil; 1 tablespoon butter; 4 garlic cloves, minced; 2 tablespoons minced red sweet bell peppers; 1/4 teaspoon cayenne, to taste; 1 teaspoon ground cumin; 1 tablespoon dry sherry; Dressing; 2 tablespoons olive oil; 2 tablespoons lemon juice; 3 dashes black pepper, to taste; Garnish; 4 tablespoons sliced black olives; 2 tablespoons golden raisins; 1 tablespoon dried currant; 2 teaspoons chopped fresh parsley

Servings: persons

2 eggplants (2 lbs total)
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, minced
2 tablespoons minced red sweet bell peppers
1/4 teaspoon cayenne, to taste
1 teaspoon ground cumin
1 tablespoon dry sherry
Dressing
2 tablespoons olive oil
2 tablespoons lemon juice
3 dashes black pepper, to taste
Garnish
4 tablespoons sliced black olives
2 tablespoons golden raisins
1 tablespoon dried currant
2 teaspoons chopped fresh parsley

1
["Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.", "Lay on a cookie sheet, sprinkle with the salt, and allow to""sweat"" and drain for 30 minutes.", "Rinse well and pat dry with paper towels.", "Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.", "Set cooked slices on paper towels to drain of excess oil.", "Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.", "Return eggplant to the skillet, add 1 Tbsp sherry and saute on low until liquids have evaporated, about 5 minutes.", "Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.", "When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.", "Makes 6-8 servings.", "Adapted from a Gail's Recipe Swap post by Dawn/NYS."]

386

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 18 ingredients. The key ingredients include: 2 eggplants (2 lbs total), 1 teaspoon salt, 3 tablespoons olive oil, 1 tablespoon butter, and more.

Yes, Moroccan Eggplant (Aubergine) Salad Ii 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 Ii

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