Moroccan Eggplant Salad
This salad makes a great appetizer or an accompaniment to an entrée. It tastes best when served chilled.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Colander
- Serving platter
- Paring knife
Ingredients
- 3 tablespoons olive oil
- 1 large or 4 small eggplants, peeled and cut into 1/2-inch dice
- Salt to taste
- 1/4 cup minced onion
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 large tomato (halved and thinly sliced)
- Lemon wedges & black olives
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