Moroccan Desert Salad Recipe

Name: Moroccan Desert Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 2 tomatoes, chopped small; 1/4 cup finely chopped onion; 1/2 green pepper, finely chopped; 1 stalk celery, finely chopped; 1 tablespoon olive oil; 1/2 teaspoon vinegar; salt; fresh ground black pepper; For the fried vegetables; 1 small zucchini, thinly sliced; 1 medium eggplant, thinly sliced; 2 eggs; salt & freshly ground black pepper; 3 -4 tablespoons oil (not olive oil)

Servings: persons

For the Salad
2 tomatoes, chopped small
1/4 cup finely chopped onion
1/2 green pepper, finely chopped
1 stalk celery, finely chopped
1 tablespoon olive oil
1/2 teaspoon vinegar
salt
fresh ground black pepper
For the fried vegetables
1 small zucchini, thinly sliced
1 medium eggplant, thinly sliced
2 eggs
salt & freshly ground black pepper
3 -4 tablespoons oil (not olive oil)

1
["Put all the salad ingredients in a bowl.", "Mix and leave to sit while you prepare the fried vegetables.", "Beat the eggs in a small bowl and season with a bit of salt and pepper.", "Heat the oil in a 9-10"" frying pan.", "I prefer a non-stick pan.", "When the oil is very hot, but not quite smoking, start dipping the eggplant into the egg and then putting it directly into the frying pan.", "Work quickly until the pan is filled.", "By the time you've covered the surface of the pan, it will likely be time to start flipping the eggplant.", "Cook until they are golden on both sides, 1-2 minutes.", "Remove the eggplant to a sheet of paper towel.", "Cover and keep warm.", "Continue frying the eggplant in batches, then cook the zucchini using the same method.", "Heap the salad in the middle of a large bowl or plate and arrange the fried veggies around the salad.", "Serve immediately."]

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Salad, 2 tomatoes, chopped small, 1/4 cup finely chopped onion, 1/2 green pepper, finely chopped, and more.

Yes, Moroccan Desert Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Moroccan Desert Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions