Spicy Moroccan Eggplant Salad
A spicy eggplant salad in the Moroccan style made with fresh fruit-vegetable ingredients. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g eggplants
- Salt
- olive oil (for frying)
- 2 tbsp harissa
Instructions
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1.
Clean, wash and cut the eggplants into about 0.5 cm thick slices. Spread the slices on a baking sheet and generously sprinkle with about 2 tbsp salt. Let stand for 30 minutes until they draw out water. Then rinse the eggplants and pat them dry thoroughly. Heat oil in a wide pan to just below 1 cm height. Fry the eggplant slices side by side for 3-4 minutes over medium-high heat, turning once, until golden brown. Drain on paper towels.
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2.
Wipe the pan with kitchen paper and heat 1 tbsp oil in it. Lightly toast the harissa paste for 1 minute, add the eggplant slices, briefly mix with the harissa oil, and transfer to a bowl. Let cool before serving.
