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Moroccan Eggplant Salad


Ready In: 615 Minutes
Prep Time: 15 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Score the eggplants in stripes lengthwise with a vegetable peeler. Then slice in 1/2-inch rounds. Sprinkle with the salt and let sit in a strainer over a bowl overnight.
  • The next day squeeze out the remaining juice from the eggplants using paper towels and heat 1 inch of vegetable oil in a large skillet. Brown on both sides. Drain on paper towels and refrigerate overnight in a covered dish.
  • The next day mix the tomato paste, garlic, lemon juice, and spices in a small bowl. Add to the eggplants, gently coating them. Sprinkle with the fresh coriander. Serve at room temperature.
  •  SAVE