Moroccan Eggplant Salad
| Yield: | 4 Servings |
| Categories: | Appetizers, Salads, Moroccan, Vegetables |
| 2 | Eggplants, 2 lb total | |
| Salt | ||
| Olive oil, for frying | ||
| 3 | Garlic cloves, chopped | |
| 1 1/2 | ts | Sweet red pepper |
| 1/4 | ts | Hot red pepper |
| 1 | ts | Cumin |
| DRESSING | ||
| 2 | tb | Olive oil |
| 2 | tb | Lemon juice |
| Black pepper | ||
| GARNISH | ||
| Italian parsley, chopped | ||
| Half lemon slices | ||
| Black olives, optional |
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