Moroccan Eggplant Aubergine Salad
Dive into the vibrant flavors of Morocco with this irresistible Moroccan Eggplant Aubergine Salad, a hearty yet refreshing dish that shines as a side or standalone star. Featuring tender roasted eggplant, smoky charred red bell pepper, and a medley of warm spices like paprika, cumin, and coriander, this salad is a celebration of bold, savory flavors balanced by a zesty hint of fresh lemon juice and fragrant cilantro. The eggplant is roasted to perfection, while the skillet-simmered tomatoes and garlic create a rich, aromatic base. Whether served warm, at room temperature, or chilled, this versatile salad pairs beautifully with crusty bread or as a flavorful accompaniment to a Moroccan feast. Quick and easy to prepare, it’s a must-try recipe for lovers of Mediterranean and North African cuisine!
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Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 4 tablespoons olive oil
- 1 medium red bell pepper
- 2 large tomato
- 3 large garlic cloves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro (coriander leaves), chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
Brush 2 tablespoons of olive oil evenly over the cut sides of the eggplants. Place the eggplants cut-side down on the baking sheet.
Roast the eggplants in the oven for 25-30 minutes, or until the flesh is tender and the skin is slightly puckered.
While the eggplants are roasting, char the red bell pepper over an open flame on your stove (or under a broiler) until the skin is blackened. Transfer to a bowl, cover, and let it steam for 10 minutes. Peel off the charred skin, remove the seeds, and finely chop the flesh.
Dice the tomatoes and mince the garlic cloves.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic, paprika, cumin, and ground coriander, and sauté for 1 minute until fragrant.
Add the diced tomatoes and the chopped red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
Once the eggplants are cool enough to handle, scoop out the flesh with a spoon and roughly chop it. Discard the skins.
Add the chopped eggplant to the skillet and mix it into the tomato-pepper mixture. Cook for another 5 minutes, stirring gently to combine the flavors.
Remove the skillet from the heat and stir in the lemon juice, chopped cilantro, salt, and black pepper. Adjust seasoning to taste.
Transfer the salad to a serving bowl and let it cool slightly. Serve warm, at room temperature, or chilled with crusty bread or as a side to your favorite Moroccan dish.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 70.4 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3398 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
