Batinjaan Zalud
(Aubergine Salad) Recipe

Origin: Morocco Period: Traditional

Ingredients:

2 large aubergines (eggplants), peeled and cut into 3cm slices
120ml olive oil
50g onion, finely chopped
3 garlic cloves, finely chopped
4 tbsp lemon juice
1 tsp salt
1/4 tsp ground black pepper
1 tbsp sugar

Batinjaan Zalud
(Aubergine Salad) Preparation:

Method:

Fry the aubergine in the oil until soft then mash. Add all the remaining ingredients, blend thoroughly and cook for 2 minutes before allowing to cool and chilling in the refrigerator.

To serve put the aubergine (eggplant) mixture in the centre of a large plate, mash it down so that it fills almost the entire plate the drizzle with olive oil. Place 1 tomato slice in the centre and put a black olive on top. Garnish with parsley or coriander and serve.

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Other recipes with aubergines and onions as primary ingredients:

Shorba bil Hout

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Welcome to the Celtnet Recipes Page for Aubergine Salad

Batinjaan Zalud(Aubergine Salad) Recipe

Origin: Morocco Period: Traditional

Ingredients:

Batinjaan Zalud(Aubergine Salad) Preparation:

Method:

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