Moroccan Eggplant Salad Recipe



Moroccan Eggplant Salad Recipes

Ingredients :

2 cups cubed and cooked beets

1 cup cubed mango or papaya

1/2 cup minced red onion

1/2 fresh lime juice

2 tbsp pickled ginger

2 tbsp ginger vinegar (from the pickled ginger)

Method :

Roast the eggplants in the oven at 400 degrees or over a gas flame until the skin puffs up; let the eggplants cool until they can be handled, and then, using a small knife, peel away the skin. Cut the flesh into 1/2 inch dice. Put all the ingredients except the lemon juice and salt into a large skillet and cook over medium heat, stir often, until the eggplant is soft and cooked through and most of the liquid has evaporated. Cool to room temperature and season with salt and lemon juice.

Serves 8

This is a great hors d'oeuvre on toasted slices of bread, or as a salad or side dish.


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