Aubergine (Eggplant) Salad

Name: Aubergine (Eggplant) Salad
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 2 aubergines (eggplant), about 450 g/1 lb each; 2 aubergines (eggplant), about 450 g/1 lb each; 1–2 teaspoons sweet red pepper; 3–4 cloves garlic, peeled and finely chopped; olive oil, for frying; salt; 2–4 tablespoons lemon juice; 2–4 tablespoons olive oil; 1 teaspoon powdered cumin; ¼-½ teaspoon hot red pepper; half lemon slices (or strips of preserved lemon), and/or black (ripe) olives; coarsely chopped flat-leafed (Italian) parsley or fresh coriander; coarsely chopped flat-leafed (Italian) parsley or fresh coriander; freshly ground black pepper; half lemon slices (or strips of preserved lemon), and/or black (ripe) olives; half lemon slices (or strips of preserved lemon), and/or black (ripe) olives

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

2 aubergines (eggplant), about 450 g/1 lb each
salt

Africa
Morocco
Preserve
Mediterranean
Gluten-free
Vegan

Method

Remove vertical strips of skin from each aubergine (eggplant) with a cannulator or scorer, leaving 2.5 cm/1 inch wide strips of skin all round. Cut in slices 2.5 cm/1 inch thick. Sa