Moroccan Eggplant Aubergine Salad I

Dive into the rich, aromatic flavors of North Africa with this Moroccan Eggplant (Aubergine) Salad. This vibrant dish pairs roasted eggplant with a warmly spiced tomato and onion medley, seasoned with a tantalizing blend of cumin, smoked paprika, cinnamon, and a touch of cayenne for subtle heat. Fresh lemon juice and chopped parsley brighten the dish, balancing the smoky undertones. Perfect as a standalone appetizer with warm bread or as a flavorful side dish, this salad is easy to prepare, taking just 40 minutes from start to finish. It's a must-try recipe for lovers of Mediterranean and Moroccan cuisine, offering a healthy, vegan-friendly option that's as nourishing as it is delicious.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large eggplant (aubergine)
• 3 medium tomatoes
• 1 medium red onion
• 3 large garlic cloves
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cinnamon
• 0.25 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 2 tablespoons (chopped) fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon pepper

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Cut the eggplants in half lengthwise and place them cut-side down on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the flesh is soft and the skins are slightly charred. Remove from the oven and let cool.

Step 3

While the eggplants cool, finely dice the tomatoes and red onion, and mince the garlic.

Step 4

In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Step 5

Add the diced tomatoes and red onion to the pan. Stir in the cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.

Step 6

Once the eggplants are cool enough to handle, scoop out the soft flesh and discard the skins. Roughly chop the eggplant flesh and add it to the pan with the tomato mixture.

Step 7

Stir in the remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper. Cook for another 3-5 minutes, allowing the flavors to meld together.

Step 8

Remove the pan from heat and let the mixture cool to room temperature.

Step 9

Transfer the salad to a serving dish and garnish with freshly chopped parsley. Serve with warm bread or as a side dish to your favorite main course.

Nutrition Facts

Serving size	(1623.3g)

Amount per serving	% Daily Value*
Calories	936.4

Total Fat 60.2g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 2414.5mg	0%
Total Carbohydrate 98.0g	0%
Dietary Fiber 39.4g	0%
Total Sugars 51.7g
Protein 16.7g	0%

Vitamin D 0IU	0%
Calcium 240.4mg	0%
Iron 6.6mg	0%
Potassium 3590.4mg	0%

*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: 54.1%

Protein: 6.7%

Carbs: 39.2%