Sliced Aubergine (Eggplant) Salad

Name: Sliced Aubergine (Eggplant) Salad
Cuisine: Moroccan
Ingredients: 4 medium-sized aubergines (eggplant), about 225 g/½ lb each, or 8 small; 4 medium-sized aubergines (eggplant), about 225 g/½ lb each, or 8 small; 2 cloves garlic, peeled and finely chopped; 3–4 tablespoons olive oil; salt; olive oil, for frying; sprigs of flat-leafed (Italian) parsley or fresh green coriander; 2 tablespoons finely chopped flat-leafed (Italian) parsley; half lemon slices; sprigs of flat-leafed (Italian) parsley or fresh green coriander; ½ teaspoon sweet red pepper; 2 tablespoons lemon juice; freshly ground black pepper; ¼ teaspoon hot red pepper; black (ripe) olives

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

4 medium-sized aubergines (eggplant), about 225 g/½ lb each, or 8

Africa
Morocco
Gluten-free
Vegan

Method

Remove vertical strips of skin from each aubergine (eggplant) with a cannulator or scorer, leaving 6 mm/¼ inch wide strips of skin all round aubergine (eggplant).
Cut aube