Moroccan Eggplant Aubergine Salad Ii
Elevate your culinary repertoire with this vibrant Moroccan Eggplant Aubergine Salad II, a flavorful vegan dish that’s the perfect balance of smokiness, spice, and zesty freshness. Tender roasted eggplant is paired with juicy, blanched tomatoes, aromatic garlic, and a mesmerizing blend of earthy spices, including cumin, coriander, and paprika. A hint of cayenne adds optional heat, while a splash of lemon juice brightens every bite. Finished with fresh parsley for a touch of herbal freshness, this Mediterranean-inspired salad is incredibly versatile—serve it as a side dish, a dip, or part of a mezze platter. Ready in just 45 minutes, this recipe is a must-try for fans of healthy, plant-based cuisine infused with bold, North African flavors.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 3 medium Tomatoes
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Prepare the eggplant: Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern without cutting through the skin. Drizzle with 1 tablespoon of olive oil and place the eggplants cut-side down on a baking sheet lined with parchment paper.
Roast the eggplants in the preheated oven for 25-30 minutes until the flesh is soft and tender.
While the eggplant is roasting, score the tops of the tomatoes with a small 'X' and blanch them in boiling water for 30 seconds. Remove them and transfer to a bowl of ice water. Peel off the skins and dice the tomatoes into small chunks.
Finely chop or mince the garlic cloves.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced tomatoes, paprika, ground cumin, ground coriander, cayenne pepper (if using), and salt to the skillet. Stir well and let the mixture simmer for 10 minutes, occasionally stirring until it thickens slightly.
Once the eggplants are roasted, remove them from the oven and let them cool slightly. Scoop out the flesh with a spoon and discard the skins. Mash the eggplant flesh lightly with a fork.
Add the mashed eggplant to the skillet with the tomato mixture. Stir everything together and cook for another 5-7 minutes, allowing the flavors to meld. If the mixture becomes too thick, you can add 1-2 tablespoons of water to loosen it.
Remove the skillet from the heat. Stir in the lemon juice and freshly chopped parsley.
Transfer the salad to a serving bowl and let it cool to room temperature before serving. This salad can also be enjoyed chilled.
Serve as a side dish, spread on bread, or as part of a mezze platter.
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 617 mg | 13% | |
*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.
