Moroccan Eggplant (Aubergine) Salad

Total Time
20 mins
9 mins

This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.

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  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.