Moroccan Eggplant Salad

Moroccan Eggplant Salad is a vibrant and hearty dish featuring roasted eggplant, fresh herbs, and a medley of spices, serving as a perfect complement to any meal. This vegan salad is not only rich in flavor but also packed with nutrients, making it a delightful addition to your dinner table.

Ingredients

• Eggplant - 1 medium (about 250g)
• Red bell pepper - 1 (about 150g)
• Red onion - 1 small (about 100g)
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Tomato - 1 medium (about 150g), diced

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into cubes and place it on a baking sheet.
3. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.
4. Roast the eggplant in the preheated oven for about 20 minutes, or until tender and slightly browned.
5. While the eggplant is roasting, chop the red bell pepper and red onion.
6. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
7. Add the chopped red onion and sauté for 3-4 minutes until translucent.
8. Add the minced garlic, red bell pepper, cumin, coriander, and paprika; cook for another 5 minutes until the peppers are soft.
9. Once the eggplant is roasted, combine it in a large bowl with the sautéed mixture.
10. Add diced tomato, chopped parsley, chopped mint, and lemon juice; gently toss to combine.
11. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
12. Serve warm or at room temperature, garnished with additional herbs if desired.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from eggplant and bell peppers, which may reduce inflammation.

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