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    You are in: Home / Recipes / Moroccan Eggplant (Aubergine) Salad Recipe
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    Moroccan Eggplant (Aubergine) Salad

    Moroccan Eggplant (Aubergine) Salad. Photo by awalde

    1/2 Photos of Moroccan Eggplant (Aubergine) Salad

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    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    20 mins

    9 mins

    Sue Lau's Note:

    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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    Units: US | Metric


    1. 1
      Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
    2. 2
      Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
    3. 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. 4
      In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
    5. 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. 6
      Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

    Ratings & Reviews:

    • on September 03, 2012


      Was looking for a recipe for baba ganoush, but very happy to have found this instead! The two of us had it tonight with salad leaves, smoked meat & cheese, but fortunately there's enough left to have with falafels & tahini sauce tomorrow! (Only nuts in the cupboard were walnuts which I can recommend!) Many thanks for an excellent recipe!

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    • on June 20, 2010


      This was very good. I had to use the sun-dried tomatoes in oil so skipped step 1. Otherwise made no major changes - I used sliced red onion not chopped, half kalamata and half green olives, pine nuts instead of almonds, and just one lemon (it was very juicy - I probably could have used less than one). I did use the optional mint. Served with steaks and baked potatoes for Father's Day lunch and the family all enjoyed it. Thanks for sharing!

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    • on April 28, 2008


      Yum! Really delicious, and great new way to use eggplant. I left out the bell pepper and used oil-packed tomatoes, but still delicious. Next time I think I'll cut the salt back a bit and cut the eggplant down into smaller cubes. Thanks for a treat! UPDATE - a year later: I just made this again with some more changes -- I reduced the salt, omitted the paprika, used diced cucumbers in lieu of parsley, white onion instead of red, and pine nuts. Served with lettuce in a whole wheat pita pocket -- FABULOUS!

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    Read All Reviews (11)


    Nutritional Facts for Moroccan Eggplant (Aubergine) Salad

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 225.4
    Calories from Fat 159
    Total Fat 17.6 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 800.8 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 7.1 g
    Sugars 6.8 g
    Protein 3.7 g

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