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Moroccan Eggplant, Capers And Lemon Salad - Part 2 : Finalizing And Serving

HealthyVegan's picture
This tasty salad is served with bread and can be eaten either hot or cold.
  Eggplant 1 , diced
  Olive oil 1 Teaspoon
  Lemon juice 1 Tablespoon
  Capers 2 Tablespoon
  Green olives 1 Tablespoon, chopped
  Garlic 1 Clove (5 gm), pressed
  Parsley 1⁄4 Cup (4 tbs), chopped (Or Handful)
  Salad greens 1⁄4 Cup (4 tbs) (Or Large Handful)

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.

Recipe Summary

Now since you are done with the preparation, its time to proceed to the next step. Watch this video to learn how to finalize and get the salad ready for plating.

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