Batinjaan Zalud (Aubergine Salad) is a traditional Moroccan recipe for a classic salad of fried aubergine (eggplant) with onion, garlic and lemon juice served garnished with tomato and an olive. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Aubergine Salad (Batinjaan Zalud).
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Ingredients:
2 large aubergines (eggplants), peeled and cut into 3cm slices
120ml olive oil
50g onion, finely chopped
3 garlic cloves, finely chopped
4 tbsp lemon juice
1 tsp salt
1/4 tsp ground black pepper
1 tbsp sugar
Method:
Fry the aubergine in the oil until soft then mash. Add all the remaining ingredients, blend thoroughly and cook for 2 minutes before allowing to cool and chilling in the refrigerator.
To serve put the aubergine (eggplant) mixture in the centre of a large plate, mash it down so that it fills almost the entire plate the drizzle with olive oil. Place 1 tomato slice in the centre and put a black olive on top. Garnish with parsley or coriander and serve.
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