1.Rub some salt on the eggplant and put in a colander to wilt for 30 minutes. Rinse the eggplant, pat dry, and then saute in a pan on medium with the olive oil until it is soft.
2.Remove from the pan, and put in a bowl with the rest of the ingredients and toss. I hope you enjoy this Moroccan eggplant salad, the latest of my healthy vegan recipes.
Difficulty: ................. beginners
Preparation: ............ about 20 minutes
Servings: ................. 2
1 eggplant, diced
1 tsp olive oil
1 Tbsp lemon juice
2 Tbsp capers
1 Tbsp green olives, chopped
1 clove garlic, pressed
handful parsley, chopped
large handful of salad greens
Preheat grill on medium-high. Cut the eggplant lengthways into 3mm-thick slices. Lightly brush th...
Roast the eggplant on an open fire (medium flame), till all the skin is burnt and the eggplant looks...
1. Break the tofu in quarters and put them into the food processor. Add other ingredients and blend ...
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander...
Preheat your oven on the broil setting. Slice the eggplant into thin slices approximately 1/4 inch ...