Moroccan Desert Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tomatoes, chopped small
• 1/4 cup finely chopped onion
• 1/2 green pepper, finely chopped
• 1 stalk celery, finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon vinegar
• salt
• fresh ground black pepper
• 1 small zucchini, thinly sliced
• 1 medium eggplant, thinly sliced
• 2 eggs
• salt & freshly ground black pepper
• 3 -4 tablespoons oil (not olive oil)

Recipe

• 1 put all the salad ingredients in a bowl.
• 2 mix and leave to sit while you prepare the fried vegetables.
• 3 beat the eggs in a small bowl and season with a bit of salt and pepper.
• 4 heat the oil in a 9-10" frying pan.
• 5 i prefer a non-stick pan.
• 6 when the oil is very hot, but not quite smoking, start dipping the eggplant into the egg and then putting it directly into the frying pan.
• 7 work quickly until the pan is filled.
• 8 by the time you've covered the surface of the pan, it will likely be time to start flipping the eggplant.
• 9 cook until they are golden on both sides, 1-2 minutes.
• 10 remove the eggplant to a sheet of paper towel.
• 11 cover and keep warm.
• 12 continue frying the eggplant in batches, then cook the zucchini using the same method.
• 13 heap the salad in the middle of a large bowl or plate and arrange the fried veggies around the salad.
• 14 serve immediately.