Sunday, December 20, 2009

Moroccan Eggplant Salad

I came into liking eggplant very late. I found this recipe when I worked in the kitchen at the Ulpana in Maale Levona. I basically washed the dishes and chopped veggies and this was one of the salads I chopped veggies for. It's a fairly easy recipe, the only time consuming part is frying the cubed eggplant.*

My apologies for not having amounts but it's a salad - do things according to your own taste.

Eggplant, cubed
flour seasoned with black pepper, garlic powder and paprika (that's what I usually use, Feel free to make adjustments)
red pepper, diced
parsley, chopped
garlic, minced
olive oil, splash
lemon juice, splash
salt and pepper
oil for frying

Dredge the eggplant in the flour, shake off excess flour and fry the pieces until golden brown, turning at least once. Drain on a towel then place into a bowl. Add the rest of the ingredients, toss and chill.

* I have since dispensed with frying and only bake the eggplant. After dredging in the seasoned flour, place on a cookie sheet, toss with some oil, and bake until golden brown.

1 comment:

Batya said...

That looks very professional!