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

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

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