Moroccan Desert Salad Recipes

Steps:

• Put all the salad ingredients in a bowl.
• Mix and leave to sit while you prepare the fried vegetables.
• Beat the eggs in a small bowl and season with a bit of salt and pepper.
• Heat the oil in a 9-10" frying pan.
• I prefer a non-stick pan.
• 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.
• Work quickly until the pan is filled.
• By the time you've covered the surface of the pan, it will likely be time to start flipping the eggplant.
• Cook until they are golden on both sides, 1-2 minutes.
• Remove the eggplant to a sheet of paper towel.
• Cover and keep warm.
• Continue frying the eggplant in batches, then cook the zucchini using the same method.
• Heap the salad in the middle of a large bowl or plate and arrange the fried veggies around the salad.
• Serve immediately.

Steps:

• Place water in a 3-quart saucepan, and bring to a boil.
• Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
• Cool, peel, and cut beets into bite-size pieces.
• Place in a serving bowl.
• Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
• Whisk in olive oil, then toss with beets.
• Let sit a few hours.
• Just before serving, sprinkle with parsley.