Eggplant Salad

This Moroccan Eggplant Salad is a vibrant and flavorful dish, perfect for a light lunch or appetizer. Roasted eggplant is combined with fresh herbs, spices, and a zesty dressing, creating a delightful medley of tastes and textures.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Cilantro - 2 tablespoons, chopped
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Tomato - 1 medium, diced
• Red onion - 1/2 small, finely chopped
• Bell pepper (red or yellow) - 1/2, diced

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the eggplant and sprinkle with salt and black pepper.
4. Place the eggplant cut-side down on a baking sheet and roast in the oven for 25 minutes, or until the flesh is soft.
5. While the eggplant is roasting, prepare the dressing by whisking together the remaining olive oil, minced garlic, lemon juice, cumin, and a pinch of salt.
6. In a medium bowl, combine the diced tomato, red onion, bell pepper, parsley, and cilantro.
7. Once the eggplant is done roasting, let it cool slightly, then scoop the flesh into the bowl with the vegetables.
8. Pour the dressing over the salad and gently mix until well combined.
9. Taste and adjust seasoning if necessary. Serve warm or at room temperature.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help protect cells from damage.
• High in fiber, promoting digestive health.

Tags