Moroccan Eggplant (aubergine) Salad I

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 large eggplants (approx. 2 lbs.)
• 1/2 cup olive oil
• 1/4 cup onion, diced
• 3 garlic cloves, minced
• 4 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon sugar
• olive oil
• 3 red ripe tomatoes, sliced
• 1 cup sliced ripe olives
• fresh parsley sprig

Recipe

• 1 peel the eggplants and cut into 1 inch slices.
• 2 in a 10-inch skillet fry the eggplant slices in olive oil until soft.
• 3 remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant.
• 4 add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly.
• 5 chill eggplant mixture in refrigerator 1 to 2 hours.
• 6 place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge.
• 7 place tomato slices ornately over the eggplant mixture and top with sliced black olives.
• 8 drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.