Moroccan Eggplant Salad

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

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