Moroccan Desert Salad

• For the Salad
• 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
• For the fried vegetables
• 1 small zucchini, thinly sliced
• 1 medium eggplant, thinly sliced
• 2 eggs
• salt & freshly ground black pepper
• 3 -4 tablespoons oil (not olive oil)

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.

salad, tomatoes, onion, green pepper, celery, olive oil, vinegar, salt, fresh ground black pepper, vegetables, zucchini, eggplant, eggs, salt, oil

Taken from www.food.com/recipe/moroccan-desert-salad-87721 (may not work)