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Mezquita salad of eggplant, tomato, and olives

Ensalada Mezquita de berenjenas, tomate y aceitunas

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Andaluz: A Food Journey Through Southern Spain

By Fiona Dunlop

Published 2023

  • About

Versatile eggplant was the most popular vegetable of all in Al-Andalus, and this recipe shows how well it fuses with sugar and honey. It makes a substantial appetizer and is quite sweet, so follow it with a light main course. It looks intriguing—a nest of dark mystery in salad leaves.

Ingredients

  • lb (2.5 kg) eggplants, very finely diced
  • 6–7 tablespoons extra virgin olive

Method

In a saucepan, heat ¼ cup (60 ml) oil and fry diced eggplant until golden. Transfer to a plate lined with paper towels to absorb the oil, and set aside.

In a saucepan, combine the tomatoes and suga

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