Moroccan Eggplant (Aubergine) Salad Recipe

Name: Moroccan Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, peeled and diced; 1 red bell pepper, coarsely chopped; 1/2 cup chopped red onion; 4 tablespoons olive oil; 8 sun-dried tomatoes; 1 cup boiling water; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 2 garlic cloves, minced; 1/2 cup pitted kalamata olives or 1/2 cup pitted green olives, chopped; 1/2 cup chopped Italian parsley; 1/8 cup toasted slivered almonds (may substitute pine nuts); 1 -2 lemon (juice of, no seeds, amount depending on size); 1 tablespoon chopped of fresh mint (optional); 4 pita bread rounds (optional)

Servings: persons

1 lb eggplant, peeled and diced
1 red bell pepper, coarsely chopped
1/2 cup chopped red onion
4 tablespoons olive oil
8 sun-dried tomatoes
1 cup boiling water
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 cup pitted kalamata olives or 1/2 cup pitted green olives, chopped
1/2 cup chopped Italian parsley
1/8 cup toasted slivered almonds (may substitute pine nuts)
1 -2 lemon (juice of, no seeds, amount depending on size)
1 tablespoon chopped of fresh mint (optional)
4 pita bread rounds (optional)

1
Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
2
Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
3
Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
4
In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
5
Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
6
Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 lb eggplant, peeled and diced, 1 red bell pepper, coarsely chopped, 1/2 cup chopped red onion, 4 tablespoons olive oil, and more.

Yes, Moroccan Eggplant (Aubergine) 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.

Moroccan Eggplant (Aubergine) Salad

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