Two Cold Moroccan Salads
Editor's Note: These two salads
can be prepared at the same time. While cooking the carrot salad in
the second recipe, you can be frying up the eggplant in the first
Fried Young Eggplant
A few small eggplants
Celtic Sea Salt
Lemon Juice or Apple Cider Vinegar
Chives or Green Onions
Optional: Chopped Cilantro
When you fry up eggplant, you'll quickly notice that eggplant is
like a sponge. It absorbs so much oil that there is an ancient story
about olive oil that I reproduced in the article talking about the
Benefits of Olive Oil. There are a
few ways to keep the eggplant from absorbing a lot of oil, and the
least healthy is to fry it up with a thick flour coating. The way I
was taught was to soak the sliced up eggplant in salt water over
night. Not too much salt, about a quarter cup to over a half gallon
Slice the young eggplant lengthwise, and slice it thin.
When I fry up eggplant, I like to actually use olive oil and coconut
oil, half & half.
Fry up the thin slices just to the point where they "start" to
brown. That's it. Place on paper towels and keep frying till you've
got as much as you want.
Next, you're going to make up a Simple
Vinaigrette Salad Dressing, but you're going to forget to add
the olive oil (because there is olive oil enough in the fried
eggplant). You can make this using Apple Cider Vinegar, or Lemon
Juice. It goes like this: half a cup of lemon juice, three (or four)
crushed up garlic cloves, an a rounded teaspoon of
Celtic Sea Salt. Mix it well, and pour over the slices.
If using apple cider vinegar, use three ounces to 3 - 4 cloves of
garlic and a heaping teaspoon of
Celtic Sea Salt.
Chop up your chives (or green onions) and optional cilantro and
sprinkle over the slices. Refrigerate and serve cold.
Sweet Turmeric Carrots
1 Pound Carrots (I
like the baby carrots)
2 tablespoons Turmeric
½ teaspoon Black Pepper
⅓ cup Honey
⅓ cup Olive Oil
Fill a saucepan with the carrots. Add water just till it touches the
bottom of the top row of carrots. Add the olive oil, turmeric, black
pepper, and honey and mix well. Turn the heat up to medium and cook till the water
is gone and the carrots are coated in a thick yellow sauce.
Refrigerate and serve cold.