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BATINJAAN ZALUD

MyCookbook Recipe Database
MyCookbook Member: boxy66
Recipe Category: Salad
Recipe Preparation Level: easy
    Eggplant Salad
    Yield: 8 small salads
    This Eggplant Salad may also be served as an appetizer. It is an excellent accompaniment to a Couscous, as it is to any of the great entrees of Morocco. Be sure that the salad is very cold when served.

    Peel 1 or 2 large EGGPLANTS (approx. 2 Ibs.).

    Cut into 1-inch slices.

    In a 10-inch skillet:

    Fry in 1/2 cup OLIVE or SALAD OIL until soft.

    Mash the eggplant.

    Add: 1/4 cup ONION finely chopped

    3 cloves GARLIC finely chopped (or 1 tsp. garlic powder)
    4 Tbs. LEMON JUICE
    1 tsp. SALT
    1/4 tsp. GROUND PEPPER
    1 Tbs. SUGAR, and blend thoroughly.
    Chill in refrigerator.

    Heap 1/2 cup EGGPLANT MIXTURE on a 6- to 7-inch plate.

    Mash it down to form a circle within 1 inch of edge of plate.

    Dribble with 1/2 tsp. OLIVE OIL (if mixture appears dry).

    Place:

    1 slice TOMATO in center of circle and
    1 BLACK OLIVE in center of tomato.
    Garnish with PARSLEY SPRIGS.


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