Moroccan Eggplant Salad – a delicious recipe with cumin, eggplant, red onion, red wine vinegar, sugar, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn).
2
Cool, then grind to a powder in grinder.
3
Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
4
Transfer to a cutting board and cut off and discard stem.
5
Scrape flesh from skin and coarsely chop.
6
Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
7
Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.
113
kcal
Calories
8
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 teaspoon cumin seed, 1 lb firm eggplant, 1 small red onion, chopped, 2 teaspoons red wine vinegar, and more.
Yes, Moroccan Eggplant 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.
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