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Moroccan Eggplant Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MOROCCAN EGGPLANT SALAD
 Categories: Appetizers, Moroccan, Salads, Vegetables
      Yield: 4 Servings
 
      2 ea Eggplants, 2 lb total
           Salt
           Olive oil, for frying
      3 ea Garlic cloves, chopped
  1 1/2 ts Sweet red pepper
    1/4 ts Hot red pepper
      1 ts Cumin

MMMMM--------------------------DRESSING-------------------------------
      2 tb Olive oil
      2 tb Lemon juice
           Black pepper

MMMMM--------------------------GARNISH-------------------------------
           Italian parsley, chopped
           Half lemon slices
           Black olives, optional
 
  Remove vertical strips of skin from the eggplant using a vegetable
  peeler. Cut into lsices 1" thick.  Salt & leave to drain for 30
  minutes. Rinse well & pat dry. Heat oil in a skillet & fry the slices
  on both sides until they are golden brown.  Drain of excess oil. Chop
  fried slices & mix with the garlic cloves & spices. Return to skillet
  & continue to fry until excess liquids have evaporated.  Transfer to
  a salad bowl. Sprinkle with dressing ingredients & allwo to cool.
  When ready to serve, toss the salad. Correct the seasoning & garnish.
 
MMMMM

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