Moroccan Eggplant (Aubergine) Salad Ii

• 2 eggplants (2 lbs total)
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves, minced
• 2 tablespoons minced red sweet bell peppers
• 1/4 teaspoon cayenne, to taste
• 1 teaspoon ground cumin
• 1 tablespoon dry sherry
• Dressing
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 dashes black pepper, to taste
• Garnish
• 4 tablespoons sliced black olives
• 2 tablespoons golden raisins
• 1 tablespoon dried currant
• 2 teaspoons chopped fresh parsley

1. Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
2. Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
3. Rinse well and pat dry with paper towels.
4. Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
5. Set cooked slices on paper towels to drain of excess oil.
6. Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
7. Return eggplant to the skillet, add 1 Tbsp sherry and saute on low until liquids have evaporated, about 5 minutes.
8. Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
9. When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
10. Makes 6-8 servings.
11. Adapted from a Gail's Recipe Swap post by Dawn/NYS.

eggplants, salt, olive oil, butter, garlic, red sweet bell peppers, cayenne, ground cumin, sherry, dressing, olive oil, lemon juice, black pepper, black olives, golden raisins, currant, parsley

Taken from www.food.com/recipe/moroccan-eggplant-aubergine-salad-ii-37572 (may not work)