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!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

While the eggplants are roasting, finely chop the garlic, parsley, and cilantro. Dice the tomatoes into small pieces.

Step 4

Once the eggplants are roasted, remove them from the oven and let them cool slightly. Peel off the skin and roughly chop the flesh.

Step 5

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.

Step 6

Add the chopped tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they soften and release their juices.

Step 7

Stir in the cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well to combine the spices with the tomatoes.

Step 8

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.

Step 9

Remove the skillet from the heat and stir in the remaining 2 tablespoons of olive oil, lemon juice, parsley, and cilantro.

Step 10

Transfer the salad to a serving dish and let it cool to room temperature before serving. Garnish with additional parsley or cilantro, if desired.

Step 11

Serve as a side dish with crusty bread, pita, or as part of a mezze spread. Enjoy!

Nutrition Facts

Serving size	1304.2 grams (1304.2g)

Amount per serving	% Daily Value*
Calories	847

Total Fat 60.10g	77%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 2417mg	105%
Total Carbohydrate 77.90g	28%
Dietary Fiber 34.90g	125%
Total Sugars 34.90g
Protein 14.40g	29%

Vitamin D 0IU	0%
Calcium 231mg	18%
Iron 8mg	44%
Potassium 3081mg	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.

Source of Calories

Fat: 59.4%

Protein: 6.3%

Carbs: 34.2%