Description
A vibrant Moroccan-inspired eggplant salad with creamy tahini dressing, fresh herbs, and optional gourmet add-ins perfect warm or cold.
Ingredients
Scale
- 2 medium eggplants, cubed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 cup fresh parsley, chopped
- Optional: 1/4 cup pomegranate seeds
- Optional: 1/4 cup toasted pine nuts
- Optional: 1/4 cup raisins or chopped dried apricots
- Optional: A pinch of smoked paprika
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cube the eggplants into uniform pieces.
- Toss eggplant with olive oil, salt, and pepper.
- Spread on a parchment-lined baking sheet and roast for 25-30 minutes, turning halfway.
- While roasting, whisk together tahini, lemon juice, garlic, cumin, and salt. Thin with water if needed.
- Let roasted eggplant cool slightly and place in a bowl.
- Pour tahini dressing over and toss gently.
- Top with chopped parsley and any optional add-ins.
- Serve immediately or refrigerate for later.
Notes
For extra smokiness, grill the eggplant instead of roasting. Avoid overcrowding your baking sheet to ensure perfect roasting, not steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: eggplant, tahini, moroccan salad, roasted vegetables, vegan salad