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SEARCH RECIPES: LOCATION: Recipes >> African >> Eggplant Salad 02    Eggplant Salad 02 Moroccan Eggplant Salad Yield: 4 servings 1 lb peeled eggplant, cubed 1 lb tomatoes, chopped 2 tsp cayenne 1 tsp salt 1 Tbsp olive oil 1 Tbsp tomato juice Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a) Write an ON-LINE REVIEW and share your thoughts with others.	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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