Ingredients:
2 eggplants ( 2 lbs total)
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, minced
2 tablespoons minced red sweet bell peppers
1/4 teaspoon cayenne, to taste
1 teaspoon ground cumin
1 tablespoon dry sherry
2 tablespoons olive oil
2 tablespoons lemon juice
3 dashes black pepper, to taste
4 tablespoons sliced black olives
2 tablespoons golden raisins
1 tablespoon dried currants
2 teaspoons chopped fresh parsley
Directions:
Peel the uncooked eggplants, then cut into 1×3-inch (approx) slices.
Lay on a cookie sheet, sprinkle with the salt, and allow to”sweat” and drain for 30 minutes.
Rinse well and pat dry with paper towels.
Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
Set cooked slices on paper towels to drain of excess oil.
Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
Return eggplant to the skillet, add 1 Tbsp sherry and saute on low until liquids have evaporated, about 5 minutes.
Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
Makes 6-8 servings.
Adapted from a Gail’s Recipe Swap post by Dawn/NYS.
Servings: 6-8
Time preparation: 30 min.
Time total: 50 min.