Moroccan Eggplant Salad

Name: Moroccan Eggplant Salad
Yield: Serves 6 to 8
Cuisine: Morocco
Ingredients: Salt and freshly ground pepper; ¼ cup chopped fresh parsley; 2 large or 3 medium eggplants; ¾ cup fruity olive oil; 3 ripe large tomatoes, peeled if desired, cut into ½-inch dice; ½ teaspoon or less cayenne pepper; ¼ cup (or to taste) fresh lemon juice; 1 tablespoon ground cumin; 2 teaspoons paprika; 3 cloves garlic, finely minced; 1 small onion, chopped (about ¼ cup)

Preparation info

Serves
6 to 8

Difficulty
Easy

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.

Ingredients

2 large or 3 medium eggplants
1 small onion, chopped (about ¼ c

Africa
Morocco
Spicy
Gluten-free
Vegan
Mediterranean

Method

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