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Moroccan Aubergine Salad     Veg  CD  ACC  Moroccan 25mins plus standing

 

Serves 4    Cold Vegetarian  Vegan  Vegetables Accompaniment   Gluten Wheat Dairy Free   Eggless  Morocco  North African   Nth Africa

 

Ingredients

2 Aubergines (eggplant)

Salt 

Olive oil, for frying 

3 Garlic Cloves, chopped 

1-1/2 teasp Paprika 

1/4 teasp Hot Chili Powder 

1 teasp Ground Cumin 

Half lemon slices 

Black olives, optional

Dressing

2 tbsp Olive Oil 

2 tbsp Lemon Juice 

Black Pepper 

Freshly chopped Parsley

 

Instructions

 

1. 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. 

 

2. 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. 

 

3. Chop the fried aubergine place in a bowl and mix with the garlic  spices. 

 

4.  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. 

 

5. In a small bowl, mix together the dressing ingredients until well blended. Sprinkle the dressing over the aubergine mixture and to cool. 

 

6. To serve - toss the salad well, adjusting the seasoning if necessary and garnish with the lemon slices and black olives.  Serve cold.

 

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

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