Moroccan Eggplant, Capers and Lemon Salad - Part 2 : Finalizing and Serving Recipe Video
This tasty salad is served with bread and can be eaten either hot or cold.
Ingredients
•1 eggplant, diced
•1 tsp olive oil
•1 Tbsp lemon juice
•2 Tbsp capers
•1 Tbsp green olives, chopped
•1 clove garlic, pressed
•handful parsley, chopped
•large handful of salad greens
Directions
1.Rub some salt on the eggplant and put in a colander to wilt for 30 minutes. Rinse the eggplant, pat dry, and then saute in a pan on medium with the olive oil until it is soft.
2.Remove from the pan, and put in a bowl with the rest of the ingredients and toss. I hope you enjoy this Moroccan eggplant salad, the latest of my healthy vegan recipes.
2.Remove from the pan, and put in a bowl with the rest of the ingredients and toss. I hope you enjoy this Moroccan eggplant salad, the latest of my healthy vegan recipes.
Editors Review
Now since you are done with the preparation, its time to proceed to the next step. Watch this video to learn how to finalize and get the salad ready for plating.Chef
