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This Moroccan salad features Eggplants, sliced. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Eggplant Salad La Tamu
Description
This Moroccan salad features Eggplants, sliced. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt 2 tb Olive oil 1/4 ts Black pepper 1/2 ts Sweet red pepper 1 ts Vinegar -=OR=- lemon juice 1/2 ts Garlic, chopped 1 tb Italian parsley, chopped 2 lg Tomatoes, skinned & grated Lemon quarters Salt eggplant slices generously & leave to
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drain for 30 minutes.
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Rinse well under running water & pat dry on paper towels.
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Saute eggplants in oil until just golden.
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Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters.
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Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated.
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Adjust seasoning.
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Allow to cool & then serve garnished with lemon quarters
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 31.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.8mg1%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 3.8g16%
- Sugars 4.4g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
eggplant, eggplants, moroccan, salad, sautéing, sliced, tamu, title, vegan, vegetables
