Moroccan Eggplant (Aubergine) Salad II

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
  • Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
  • Rinse well and pat dry with paper towels.
  • Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
  • Set cooked slices on paper towels to drain of excess oil.
  • Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
  • Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
  • Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
  • When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
  • Makes 6-8 servings.
  • Adapted from a Gail's Recipe Swap post by Dawn/NYS.
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