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
- 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.
- 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.
This is the first part
This is the second part
this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.
Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.