Moroccan Eggplant Salad
Experience the bold and vibrant flavors of North Africa with this Moroccan Eggplant Salad, a tantalizing blend of roasted eggplants, ripe tomatoes, and fragrant spices like cumin, coriander, and paprika. This healthy and flavorful dish is elevated with fresh parsley, cilantro, and a splash of zesty lemon juice, creating a hearty side that’s perfect for mezze platters or as a standalone appetizer. Roasting the eggplants brings out their natural smokiness, while sautéed garlic and a touch of cayenne pepper add depth and warmth. Easy to make with simple ingredients, this salad is not only vegan and gluten-free but also brimming with aromatic goodness. Serve it at room temperature alongside crusty bread or pita for an irresistible Mediterranean-inspired treat!
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Recipe Information
Ingredients
- 2 large Eggplants
- 4 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Ground cumin
- 1.5 teaspoons Paprika
- 1 teaspoon Ground coriander
- 0.25 teaspoon Cayenne pepper
- 2 medium Tomatoes
- 3 tablespoons Fresh parsley
- 3 tablespoons Fresh cilantro
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the eggplants and pierce them in several places using a fork. Place them on the prepared baking sheet and roast for 25-30 minutes, turning halfway through, until they are tender and the skin is wrinkled.
While the eggplants are roasting, finely chop the garlic, parsley, and cilantro. Dice the tomatoes into small pieces.
Once the eggplants are roasted, remove them from the oven and let them cool slightly. Peel off the skin and roughly chop the flesh.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant.
Add the chopped tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they soften and release their juices.
Stir in the cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well to combine the spices with the tomatoes.
Add the roasted eggplant to the skillet. Cook for another 5-7 minutes, gently stirring and mashing the eggplant with a wooden spoon to combine the flavors.
Remove the skillet from the heat and stir in the remaining 2 tablespoons of olive oil, lemon juice, parsley, and cilantro.
Transfer the salad to a serving dish and let it cool to room temperature before serving. Garnish with additional parsley or cilantro, if desired.
Serve as a side dish with crusty bread, pita, or as part of a mezze spread. Enjoy!
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 34.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3081 mg | 66% | |
*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.
