Fried Eggplant Salad

Fried Eggplant Salad is a vibrant Moroccan dish that combines crispy fried eggplant with fresh vegetables and a zesty dressing, making it a perfect light lunch. The salad is bursting with flavor and textures, showcasing the essence of Moroccan cuisine.

Ingredients

• Eggplant - 1 medium (about 250g)
• Salt - 1 teaspoon
• All-purpose flour - 1/2 cup (60g)
• Vegetable oil - for frying
• Tomato - 1 large, diced
• Cucumber - 1 small, diced
• Red bell pepper - 1/2, diced
• Red onion - 1/4, thinly sliced
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Olive oil - 2 tablespoons
• Cumin - 1/2 teaspoon
• Black pepper - to taste

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out moisture.
2. Rinse the eggplant under cold water to remove excess salt, then pat dry with paper towels.
3. Coat each eggplant slice in flour, shaking off any excess.
4. Heat vegetable oil in a frying pan over medium-high heat. Once hot, fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. In a large bowl, combine the diced tomato, cucumber, red bell pepper, red onion, and chopped parsley.
6. In a small bowl, whisk together lemon juice, olive oil, cumin, and black pepper. Pour this dressing over the vegetable mixture and toss to combine.
7. Add the fried eggplant slices to the salad, gently mixing them in. Serve immediately or allow to chill for 10 minutes before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from vegetables, supporting overall health.

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