Moroccan briouates Tagines Chicken couscous with caramelized onions Selection of delicate Moroccan pastries EGGPLANT SALAD 1 kg aubergines 500 g tomatoes chopped 1tbsp lemon juice 1/2 red pepper 5 to 6 cloves of garlic 5 tbsp olive oil 1 tsp cumin salt 1 tsp pepper black olives preserved lemon – sliced Cut the aubergine into large chunks and cook in salty water. Fry the tomatoes with, oil , red pepper, cumin, garlic, salt and lemon juice. When the egg plant is almost cooked drain and press it to extract the water, add it to tomatoes and crush while stirring up on a low gas for about 15 minutes. Dress with lemon juice and leave to cool.