Description
A vibrant, exotic Moroccan eggplant salad tossed in creamy tahini dressing with fresh herbs, spices, and optional garnishes.
Ingredients
Scale
- 2 medium eggplants, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup pomegranate seeds (optional for garnish)
- 1/4 cup chopped walnuts (optional)
- 1/4 cup crumbled feta cheese (optional)
- A handful of cherry tomatoes, halved (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the eggplant cubes with olive oil, cumin, coriander, salt, and pepper.
- Spread the seasoned eggplant cubes on a parchment-lined baking sheet.
- Roast for 25-30 minutes, stirring halfway, until tender and slightly charred.
- Meanwhile, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Add water to reach desired consistency.
- Let roasted eggplant cool slightly.
- In a large bowl, combine eggplant, parsley, and mint.
- Drizzle tahini dressing over and gently toss to coat.
- Garnish with pomegranate seeds, walnuts, or feta cheese as desired.
- Serve warm or at room temperature.
Notes
Salt the eggplant and let it sit for 10 minutes before roasting to remove excess moisture and enhance flavor. Avoid overcooking the eggplant to keep texture just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: eggplant, tahini, Moroccan salad, roasted vegetables, vegetarian