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May 2018

Aggplant Recipes

Chocolate Recipes

Halloween Spiders

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1 (12 Oz.) Pkg chocolate chips 1 Med. Can chow mein noodles (may not need all of them) 1 Pkg. M and a...

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Moroccan Eggplant Salad Recipe

Moroccan Eggplant Salad recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Moroccan Eggplant Salad recipe  PDF


2 ea Eggplants, 2 lb total
Salt Olive oil, for frying 3 ea 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 Remove vertical strips of skin from the eggplant using a vegetable peeler. Cut into lsices 1 thick. Salt and amp leave to drain for 30 minutes. Rinse well and amp pat dry. Heat oil in a skillet and amp fry the slices on both sides until they are golden brown. Drain of e cess oil. Chop fried slices and amp mi with the garlic cloves and amp spices. Return to skillet and amp continue to fry until e cess liquids have evaporated. Transfer to a salad bowl. Sprinkle with dressing ingredients and amp allwo to cool. When ready to serve, toss the salad. Correct the seasoning and amp garnish.

Moroccan Eggplant Salad recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
654 people have voted
Last Reviewed on 2018-05-21



Monday, May 21 2018 Download & Print Moroccan Eggplant Salad recipe  PDF   Aggplant recipes RSS   Thumsb up

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SPALDING 3 pounds Spinach 1 each Onion, med. chopped 1/2 cup Scallions chopped 1 cup Butter 1/2 cup Dill chopped 1/2 cup Parsley chopped Salt and amp pepper to taste 1/2 cup Evaporated milk 5 each Egg 3/4 pound Phyllo pastry Melted butter as needed 1/2 pound Feta cheese crumbled Wash spinach in plenty of water and cut in sm. pcs. place in bowl. Salt lightly stir to spread salt evenly. Take spinach, a handful at a time, and squeeze out the e cess water place it in another bowl. Saute the onion in half the butter until it is a light, gol...

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