Moroccan Eggplant (aubergine) Salad Ii

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 eggplants (2 lbs total)
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves, minced
• 2 tablespoons minced red sweet bell peppers
• 1/4 teaspoon cayenne, to taste
• 1 teaspoon ground cumin
• 1 tablespoon dry sherry
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 dashes black pepper, to taste
• 4 tablespoons sliced black olives
• 2 tablespoons golden raisins
• 1 tablespoon dried currant
• 2 teaspoons chopped fresh parsley

Recipe

• 1 peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
• 2 lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
• 3 rinse well and pat dry with paper towels.
• 4 heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
• 5 set cooked slices on paper towels to drain of excess oil.
• 6 cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
• 7 return eggplant to the skillet, add 1 tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
• 8 transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
• 9 when ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
• 10 makes 6-8 servings.
• 11 adapted from a gail's recipe swap post by dawn/nys.