Moroccan Eggplant Salad

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

When tomatoes are in season, this North African “ratatouille” salad is always part of our Middle Eastern mezze assortment. If you want, add roasted red pepper strips to the salad.


  • 2 large or 3 medium eggplants
  • 1 small onion, chopped (about ¼ cup)
  • 3 cloves garlic, finely minced
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon or less cayenne pepper
  • ¼ cup (or to taste) fresh lemon juice
  • ¾ cup fruity olive oil
  • 3 ripe large tomatoes, peeled if desired, cut into ½-inch dice
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground pepper


Preheat the oven to 450°F.

Prick each eggplant in a few places with a fork. Roast on a baking sheet until tender but not mushy, about 45 minutes. Let stand until cool enough to handle, then peel and cut into 1½-inch cubes. Place in a colander to drain, then transfer to a large bowl.

Place the onion, garlic, spices, and lemon juice in a food processor or blender and process until completely liquefied. Pour over the eggplant.

Add the olive oil, tomatoes, and parsley; mix gently with your hands so that the eggplant doesn’t break down. Season to taste with salt and pepper. Taste and add more lemon juice and spices if needed.