Description
This salad may also be served as an appetizer. It is an excellent accompaniment with couscous.
Ingredients
- Eggplants
- Olive Oil
- Onion
- Garlic Cloves
- Lemon Juice
- Salt
- Fresh Ground Black Pepper
- Sugar
- Red Ripe Tomatoes
- Sliced Ripe Olives
- Fresh Parsley Sprig
Instructions
- Peel the eggplants and cut into 1 inch slices
- In a 10-inch skillet fry the eggplant slices in olive oil until soft
- Remove eggplant from skillet and transfer to a separate bowl
- Rustically mash the eggplant
- Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar
- Blend thoroughly
- Chill eggplant mixture in refrigerator 1 to 2 hours
- Place a 1 / 2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge
- Place tomato slices ornately over the eggplant mixture and top with sliced black olives
- Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley