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Roasted Eggplant Moroccan Salad

Roasted Eggplant Moroccan Salad: 1 Amazing Smoky Dish

  • Author: basmer1517
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A flavorful roasted eggplant salad with North African spices, fresh herbs, and a creamy tahini drizzle. This smoky and slightly spicy dish is perfect as a side or a light main.

Ingredients

Scale
  • 2 large globe eggplants
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1/2 red onion, finely diced
  • 1/2 cup fresh parsley, roughly chopped
  • 1/4 cup fresh mint leaves, chopped
  • Juice of 1 lemon
  • 1 tablespoon pomegranate molasses (optional)
  • 1/3 cup cherry tomatoes, halved
  • 1/4 cup chopped walnuts or slivered almonds
  • 1/3 cup tahini
  • 1 clove garlic, grated
  • 2 tablespoons lemon juice
  • 2–3 tablespoons cold water

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Cut eggplants in half lengthwise and score the flesh.
  3. Drizzle cut sides with olive oil and season with cumin, smoked paprika, cinnamon, cayenne, salt, and pepper.
  4. Place eggplants cut-side down on a parchment-lined baking sheet.
  5. Roast for 30-35 minutes, until very soft and caramelized.
  6. Let cool slightly, then scoop flesh into a bowl and mash or chop.
  7. In a large bowl, combine roasted eggplant, red onion, parsley, mint, lemon juice, cherry tomatoes, and pomegranate molasses.
  8. Toss gently to combine and adjust seasoning.
  9. Add chopped nuts just before serving.
  10. In a small bowl, whisk together tahini, garlic, lemon juice, and salt.
  11. Gradually whisk in cold water until smooth and pourable.
  12. Spoon eggplant salad onto a platter.
  13. Drizzle generously with tahini sauce.
  14. Garnish with fresh herbs, paprika, and extra nuts if desired.

Notes

  • Serve warm, at room temperature, or chilled.
  • Pairs well with grilled lamb chops, chermoula fish, or spiced chicken tagine.
  • Can be served with Moroccan couscous salad, vegan Moroccan carrot salad, or bulgur salad.
  • Use as a dip or topping with pita or flatbread.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer, Salad, Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean, Middle Eastern, Moroccan

Nutrition

  • Serving Size: 1 serving

Keywords: Roasted Eggplant Moroccan Salad, Za'alouk, Moroccan eggplant salad, spiced roasted eggplant, tahini drizzle, easy zaalouk recipe, roasted aubergine

Find it online: https://www.recipesmollybaz.com/roasted-eggplant-moroccan-salad/