Aubergine Salad Veg
CD ACC Moroccan 25mins plus standing
Vegetarian Vegan Vegetables Accompaniment Gluten
Wheat Dairy Free Eggless Morocco
North African Nth Africa
oil, for frying
Garlic Cloves, chopped
teasp Hot Chili Powder
teasp Ground Cumin
tbsp Olive Oil
tbsp Lemon Juice
Peel the aubergines and cut into 2.5cm/1 inch thick slices. Sprinkle liberally
with salt, place in a colander in the sink or over a bowl and leave to drain for
30 minutes. Rinse well and pat dry with kitchen paper.
Heat the oil in a frying pan until very hot, add the aubergine slices and fry on
both sides until golden brown. Remove from the pan and drain on kitchen paper.
Chop the fried aubergine place in a bowl and mix with the garlic spices.
Reheat the oil in the frying pan, adding a little extra if necessary then return
the aubergine mixture to the pan and fry until all the excess liquids have
evaporated. Transfer to a salad bowl.
In a small bowl, mix together the dressing ingredients until well blended.
Sprinkle the dressing over the aubergine mixture and to cool.
To serve - toss the salad well, adjusting the seasoning if necessary and garnish
with the lemon slices and black olives. Serve cold.