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Moroccan Eggplant Salad with Tomatoes and Garlic

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Eggplant Moroccan Salads Tomato


  • 4 Garlic cloves; finely chopped
  • 1/2 ts Salt
  • Olive oil; (for frying)
  • 1 lb Tomatoes; cubed
  • 1 ts Paprika
  • 1/2 ts Ground black pepper


1. Peel eggplants and cut into 1-cm thick slices. Fry in olive oil on both sides and then cut into quarters.
2. Saute the garlic and tomatoes for about 2 minutes.
3. In a medium bowl combine tomato/garlic mixture, add remaining ingredients and toss well. Posted to recipelu-digest Volume 01 Number 434 by RecipeLu <> on Jan 02, 1998