Description
A flavorful Moroccan eggplant salad that combines roasted eggplant, fresh tomatoes, and aromatic spices, perfect as a dip or side dish.
Ingredients
Scale
- 1 medium eggplant (peeled and cut into 1½-inch chunks)
- Kosher salt
- 2 tablespoons olive oil
- 2 to 3 large tomatoes (chopped)
- 3 garlic cloves (finely minced)
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- ¼ cup cilantro (chopped, plus extra for garnish)
- ¼ cup parsley (chopped)
- Water (as needed)
- 1 lemon (juiced)
Instructions
- Sprinkle salt on the eggplant: Place eggplant cubes in a colander, sprinkle with kosher salt, and let sit for a few minutes. Wipe dry before cooking.
- Cook the vegetables: Heat olive oil in a large non-stick pan. Add eggplant, tomatoes, and minced garlic. Season with salt, cumin, paprika, and red pepper flakes. Stir and cook for about 5 minutes. Add cilantro, parsley, and about ⅓ cup of water.
- Simmer the mixture: Bring to a boil, reduce heat, cover, and let simmer until soft (about 20 minutes), stirring occasionally and adding water as needed.
- Mash and finish: Stir in lemon juice and mash to your desired consistency.
- Serve: Transfer to a serving dish, garnish with olive oil and cilantro, and enjoy with pita or crusty bread.
Notes
Can be served warm, at room temperature, or chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1/2 cup
- Calories: 80.6 kcal
- Sugar: 3g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg