Moroccan Eggplant (Aubergine) Salad

Total Time
29mins
Prep 20 mins
Cook 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.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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!

5 5

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!

5 5

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!