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Morocco : eggplant salad
eggplant salad

More by user: fbousso
Created: 6th Jul 2009
Modified: 6th Jul 2009
The Africa News Cookbook
  • 1 lb. eggplant, peeled and cubed
  • 1 lb. tomatoes, chopped
  • 2 tsp. paprika
  • 1 tsp. salt
  • 1 clove garlic, minced
  • tabasco sauce to taste
  • 4 tblsp. olive oil

In a saucepan, cover eggplant with cold water, bring to a boil, and cook for half an hour. Drain, and press with a spoon to remove excess moisture.

Combine eggplant and tomatoes with remaining ingredients. Saute in moderately hot olive oil for about 5 minutes, stirring and mashing ingredients together. Chill before serving.

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