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Aubergine Salad on Pita Triangles

Aubergine Salad on Pita Triangles

Zaanouk was one of the most delicious Moroccan 'cooked' salads we tasted on our trip there.
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You Will Need:

Main Dish
  • 2 medium aubergines, sliced
  • 2 t (10 ml) Ina Paarman's Seasoned Sea Salt
  • canola oil for frying
  • 2 large tomatoes
  • 2 cloves garlic, finely chopped
  • 2 T (30 ml) parsley, finely chopped
  • 1½ (7,5 ml) paprika
  • 1 T (15 ml) cumin
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) lemon juice
  • 3 mini pita breads cut into triangles
Main Dish
  • 2 medium aubergines, sliced
  • 2 t (10 ml) Ina Paarman's Seasoned Sea Salt
  • canola oil for frying
  • 2 large tomatoes
  • 2 cloves garlic, finely chopped
  • 2 T (30 ml) parsley, finely chopped
  • 1½ (7,5 ml) paprika
  • 1 T (15 ml) cumin
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) lemon juice
  • 3 mini pita breads cut into triangles

Ina’s Tip

For this recipe it is not necessary to salt the aubergine beforehand. Buy well ripened aubergines.

Method:

Season aubergine slices with Seasoned Salt and leave in a colander for 30 minutes. Cube and gently fry the aubergines until golden. Peel and dice tomatoes. Place diced tomato, garlic, fried aubergine, parsley, spices and olive oil in a frying pan over low heat. Mash together and continue cooking over low heat until dry and pasty.

Add 2 t (10 ml) lemon juice and taste for seasoning.

To serve

Dish the aubergine into a bowl and serve with pita triangles as a salad or spread.

Aubergine Salad on Pita Triangles

Zaanouk was one of the most delicious Moroccan 'cooked' salads we tasted on our trip there.
Aubergine Salad on Pita Triangles

You Will Need:

Main Dish
  • 2 medium aubergines, sliced
  • 2 t (10 ml) Ina Paarman's Seasoned Sea Salt
  • canola oil for frying
  • 2 large tomatoes
  • 2 cloves garlic, finely chopped
  • 2 T (30 ml) parsley, finely chopped
  • 1½ (7,5 ml) paprika
  • 1 T (15 ml) cumin
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) lemon juice
  • 3 mini pita breads cut into triangles
Ina’s Tip

For this recipe it is not necessary to salt the aubergine beforehand. Buy well ripened aubergines.

Method:

Season aubergine slices with Seasoned Salt and leave in a colander for 30 minutes. Cube and gently fry the aubergines until golden. Peel and dice tomatoes. Place diced tomato, garlic, fried aubergine, parsley, spices and olive oil in a frying pan over low heat. Mash together and continue cooking over low heat until dry and pasty.

Add 2 t (10 ml) lemon juice and taste for seasoning.

To serve

Dish the aubergine into a bowl and serve with pita triangles as a salad or spread.

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