Moroccan Desert Salad Recipe

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Moroccan Desert Salad
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 214.64 Kcal (899 kJ)
Calories from fat 158.4 Kcal
% Daily Value*
Total Fat 17.6g 27%
Cholesterol 81.84mg 27%
Sodium 49.55mg 2%
Potassium 495.27mg 11%
Total Carbs 11.12g 4%
Sugars 6.96g 28%
Dietary Fiber 4.74g 19%
Protein 4.95g 10%
Vitamin C 22.7mg 38%
Iron 0.5mg 3%
Calcium 38mg 4%
Amount Per 100 g
Calories 88.82 Kcal (372 kJ)
Calories from fat 65.55 Kcal
% Daily Value*
Total Fat 7.28g 27%
Cholesterol 33.87mg 27%
Sodium 20.5mg 2%
Potassium 204.95mg 11%
Total Carbs 4.6g 4%
Sugars 2.88g 28%
Dietary Fiber 1.96g 19%
Protein 2.05g 10%
Vitamin C 9.4mg 38%
Iron 0.2mg 3%
Calcium 15.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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