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Moroccan Baby eggplant Salad

  • Preparation:
  • Wash and cut each of your baby eggplants into four piece without cutting it all the way, it needs to be attached to its head.
  • Boil the baby eggplants for 15 minutes.
  • Drain it and let it cool down for 30 minutes 
  • Take a skillet and add your olive oil and warm it up then add all the other ingredients and let it sizzle for 4 to 5 minutes to make a sauce.
  • Stuff each baby eggplant with the sauce and put it back in the skillet in low heat for another 5 minutes. 

Serving

Serve your delicious baby eggplant warm as a side dish to your either fish, or grilled meats. And store the rest in your fridge for future use.

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