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    You are in: Home / Recipes / Moroccan Eggplant (Aubergine) Salad I Recipe
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    Moroccan Eggplant (Aubergine) Salad I

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    - Carla -'s Note:

    This salad may also be served as an appetizer. It is an excellent accompaniment with couscous.

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    Ingredients:

    Yield:

    small s ...

    Units: US | Metric

    Directions:

    1. 1
      Peel the eggplants and cut into 1 inch slices.
    2. 2
      In a 10-inch skillet fry the eggplant slices in olive oil until soft.
    3. 3
      Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant.
    4. 4
      Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly.
    5. 5
      Chill eggplant mixture in refrigerator 1 to 2 hours.
    6. 6
      Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge.
    7. 7
      Place tomato slices ornately over the eggplant mixture and top with sliced black olives.
    8. 8
      Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

    Ratings & Reviews:

    • on April 27, 2006

      55

      An excellent recipe thanks Carla. I served this on a large platter-the different layers looked beautiful. The flavours were fresh and tangy. We would like to have given it more stars!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan Eggplant (Aubergine) Salad I

    Serving Size: 1 (1847 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 191.7
     
    Calories from Fat 140
    73%
    Total Fat 15.6 g
    24%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 442.9 mg
    18%
    Total Carbohydrate 13.8 g
    4%
    Dietary Fiber 5.8 g
    23%
    Sugars 6.4 g
    25%
    Protein 2.0 g
    4%

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