Moroccan Eggplant Salad

You can use olive oil for this dish, but the flavour of extra virgin olive oil is worth the extra money. I first started making this salad in the eighties and to this day it is still one of the most satisfying flavours I know. We serve it at the restaurant with barbecued seafood mainly, but it is great as one of the dishes you can serve with a Moroccan-style shared lunch. Make chicken tagine, eggplant (aubergine) salad, fennel salad and the braised beetroot and yam salad in this chapter and