Moroccan Specialties. Eggplant Salad with Olives

Moroccan cuisine is distinguished by a great variety of tastes and flavors, and is considered one of the finest chefs in the world.

Moroccan cuisine combined with the spice mix recipes exotic sites, eventually resulting in a mixture of meat with vegetables, fruits and other spices have a fragrance and are very rare.

Moroccan specialties devourer of food to bring and not only seafood and meat delicacies.

Ingredients needed:

2 large eggplants

3 cloves garlic, cut

1 1 / 2 teaspoon sweet paprika

1 / 4 teaspoon paprika

1 teaspoon cumin

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salt

olive oil (for frying)

Ingredients for sauce:

2 tablespoons olive oil

2 tablespoons lemon juice

black pepper

Ingredients for garnish:

chopped parsley

1 / 2 lemon, sliced

black olives

Preparation:

Peel the eggplant skin.

Cut into pieces.

Then give the salt and let drain for 30 minutes.

Then rinse and squeeze again.

Heat olive oil in a skillet.

Then add eggplant to fry here.

Allow to fry on both sides, until they have browned.

Drain the oil and then cut again into small pieces.

Mix together with garlic and spices.

Place the pan again and let the heat until all liquid evaporates.

Then take the pan and place in a bowl.

Pour sauce over them.

Allow to cool.

When serving, eggplant salad with olives add salt to taste.

Then Garnish with chopped parsley, lemon slices and black olives.

Important to remember is that eggplant, when cooked, retains almost all of their nutrients. Also, eggplant, used in foods, are designed to absorb much of the fat that these preparations contain them.