HAJAR'S EGGPLANT (AUBERGINE) BRANIYA SALAD
Here in Morocco we have a few very good eggplant salads (slatas). The best known being Zalouk. Braniya is the Moroccan Arabic word for eggplant and this salad is begged for by hubby and friends! This is a lush paritally cooked salad that does involve standing time. This is not good without standing 6 hours or overnight is even better! It just doesn't work freshly done. c.2005
Provided by Hajar Elizabeth
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the eggplant in the oil. No need to salt or fiddle at all with the eggplant. I do this in a large skillet on moderate heat and wait quite a while before moving or turning the cubes. You want it nicely browned and cooked through though not mush. The given amount of oil is enough to do this and I have never had to add more. Your pan will look overfull but the eggplant will shrink.
- While the eggplant is browning prepare the onions, peppers and garlic and place into a glass or plastic bowl.
- Pour eggplant, hot, and it's oil (if any left, though the oil will drain back from the eggplant into the salad during standing for the dressing.) into the bowl over the onion mixture.
- Top with remaining ingredients and mix well. Refrigerate at least 6 hours and serve chilled or room temperature.
- Please use fresh lemon juice and to taste. The amount I use is the juice of 1 fresh lemon. Not easy to give an exact measurement on how much juice 1 lemon will yield but I always use 1 lemon.
- This does need to sit so figure in the sitting time as part of the cook time.
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Mark J
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very satisfying and filling.
Muhammad Shafique
[email protected]I'm always looking for new and interesting eggplant recipes, and this one definitely fits the bill. The salad is full of flavor and the tahini dressing is the perfect finishing touch. I will definitely be making this again.
Mohamed ADukhry
[email protected]Yummy!
Sarah EljammaM
[email protected]This salad is a great way to use up leftover eggplant. It's also very healthy and flavorful.
Bathabile Mthethwa
[email protected]I've been looking for a good eggplant salad recipe and this one is definitely a keeper. The flavors are well-balanced and the salad is very refreshing. I will definitely be making this again.
Malik Zahid Nawaz
[email protected]Wow!
Tej Magar
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the smoky flavor of the roasted eggplant and the creamy tahini dressing. It's the perfect dish for a summer party.
Nafis Hussain
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The eggplant was roasted to perfection and the flavors were incredible. I'll definitely be making this again.
Olasumbo Afolabi
[email protected]Delicious!
Kimberly Williams
[email protected]This is one of my favorite eggplant recipes. The combination of flavors and textures is just perfect. I always get compliments when I make it.
Kay-Anna Hunt
[email protected]This salad is amazing! The roasted eggplant is so smoky and delicious, and the tahini dressing is the perfect complement. I will definitely be making this again and again.
King Shatix Ug
[email protected]I love this recipe! It's so flavorful and easy to make. I've made it several times and it's always a hit.
abi??
[email protected]The salad was easy to make and turned out delicious! The eggplant was perfectly roasted and the flavors all came together nicely. I will definitely be making this again.
Mary Ohms
[email protected]This eggplant salad is a delightful blend of flavors and textures. The roasted eggplant is smoky and tender, while the tomatoes and onions add a refreshing acidity. The tahini dressing brings it all together with its creamy richness. I highly recomme