Salade d'Aubergines

Salade d'Aubergines is a vibrant Moroccan salad featuring roasted eggplants, fresh herbs, and a zesty dressing that brings a burst of flavor to any meal. This dish is not only delicious but also showcases the rich culinary traditions of Morocco.

Ingredients

• Eggplant - 1 medium (about 250g)
• Red bell pepper - 1 medium (about 150g)
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh with a knife in a diamond pattern. Place it cut side up on a baking sheet.
3. Chop the red bell pepper and add it to the baking sheet with the eggplant.
4. Drizzle 1 tablespoon of olive oil over the eggplant and red bell pepper. Sprinkle with salt and black pepper. Roast in the oven for 20-25 minutes, until the eggplant is tender and the skin is slightly charred.
5. While the vegetables are roasting, prepare the dressing by mixing the remaining olive oil, lemon juice, minced garlic, cumin, paprika, and a pinch of salt in a small bowl.
6. Once the eggplant and red bell pepper are roasted, remove them from the oven and let them cool slightly. Scoop out the flesh of the eggplant and chop it into small pieces.
7. In a mixing bowl, combine the chopped eggplant, roasted red bell pepper, parsley, and cilantro. Pour the dressing over the salad and mix well.
8. Serve the salad warm or at room temperature, garnished with additional herbs if desired.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplants and peppers, which may help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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