Aubergine (Eggplant) Salad la Tamu

Name: Aubergine (Eggplant) Salad la Tamu
Cuisine: Moroccan
Ingredients: 4–6 small aubergines (eggplant), sliced; 4–6 small aubergines (eggplant), sliced; ¼ teaspoon freshly ground black pepper; ½ teaspoon sweet red pepper; salt; 2–3 tablespoons olive oil; ½ teaspoon finely chopped garlic; 1 tablespoon finely chopped flat-leafed (Italian) parsley; 1 teaspoon vinegar (or lemon juice); 1 teaspoon vinegar (or lemon juice); 2 large ripe tomatoes, skinned and coarsely grated; lemon quarters

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

4–6 small aubergines (eggplant), sliced
salt
2–3 tablespoons olive oil

Africa
Morocco
Salad
Gluten-free
Vegan

Method

Salt aubergine (eggplant) slices generously and leave to drain in a colander for 30 minutes. Rinse well under running water, squeeze gently to remove excess moisture, then pat dry on kitchen paper (paper towels).
Sauté aubergines (eggplant) in olive oil until just golden. Add salt to taste, freshly ground black pepper and sweet red peppers, vinegar (or lemon ju