Spiced Eggplant Salad

This Spiced Eggplant Salad is a vibrant Moroccan dish packed with flavors and high in protein, featuring roasted eggplant, chickpeas, and a blend of aromatic spices. Perfect as a light meal or a side dish, it's both satisfying and nutritious.

Ingredients

• Eggplant - 250 grams
• Canned chickpeas - 240 grams (drained and rinsed)
• Red bell pepper - 1 medium, diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 30 grams, chopped
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1.5 cm cubes and place them on a baking sheet.
3. Drizzle 1 tablespoon of olive oil over the eggplant, sprinkle with salt, black pepper, and half of the cumin and paprika, then toss to coat evenly.
4. Roast the eggplant in the preheated oven for about 20 minutes, until tender and golden, stirring halfway through.
5. While the eggplant is roasting, prepare the salad dressing by combining the remaining olive oil, lemon juice, cinnamon, and the rest of the cumin and paprika in a small bowl. Mix well.
6. In a large bowl, combine the roasted eggplant, chickpeas, diced red bell pepper, chopped red onion, and parsley.
7. Drizzle the dressing over the salad, toss gently to combine, and adjust seasoning with additional salt and pepper if needed.
8. Serve warm or at room temperature.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 40 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants, supporting overall health and reducing inflammation.

Tags