Moroccan Desert Salad

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put all the salad ingredients in a bowl.
  • Mix and leave to sit while you prepare the fried vegetables.
  • Beat the eggs in a small bowl and season with a bit of salt and pepper.
  • Heat the oil in a 9-10" frying pan.
  • I prefer a non-stick pan.
  • When the oil is very hot, but not quite smoking, start dipping the eggplant into the egg and then putting it directly into the frying pan.
  • Work quickly until the pan is filled.
  • By the time you've covered the surface of the pan, it will likely be time to start flipping the eggplant.
  • Cook until they are golden on both sides, 1-2 minutes.
  • Remove the eggplant to a sheet of paper towel.
  • Cover and keep warm.
  • Continue frying the eggplant in batches, then cook the zucchini using the same method.
  • Heap the salad in the middle of a large bowl or plate and arrange the fried veggies around the salad.
  • Serve immediately.
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