Moroccan Eggplant Salad

April 01 , 2013 by: Loubna Salads, Sides

12

This eggplant recipe is a traditional Moroccan side dish/salad. My mom made this for us whenever we had fish or kebab as a side dish.   The eggplant can be either fried, grilled or even baked.  I personally fry the eggplant because it is easier and I like the taste of the olive oil. If you prefer a smoky taste, you can grill the eggplant whole with the skin on, peal it, cut it in cubes, then it to the tomato sauce.  Either way, it will be a delicious side dish/appetizer to serve your family or guests.  Also, this dish tastes much better if made a day in advance as it allows the ingredients to marinate together.

Serves: 4-6

Prep Time: 5 Minutes

Cook Time: 30 Minutes

 

Ingredients

1

4 Medium Size Tomatoes: Peeled and Diced

1 Large Eggplant: Peeled and Diced

3 Gloves of Garlic Minced

1Tbsp of Tomato paste

1 Tbsp Parsley and Cilantro

2 Tbsp of Olive Oil

1 Tbsp of Paprika, 1 Tbsp of Cumin, and1 Tbsp Ground Ginger

Salt, Pepper

Directions: 

2

Heat-up skillet on Medium heat, add olive oil and eggplant

3

Fry Eggplant for 5-7 minutes until it is softened, season with salt and pepper

4

Remove from skillet

5

Add the rest of the ingredients

6

Cook for 15=20 minutes

7

Until tomatoes form a sauce as shown on picture

8

Add the fried eggplant

11

Mix in with the sauce

10

Cover the pan and cook for an additional 10 minutes

12

Enjoy either warm, at room temperature, or even cold

with pita bread or crackers

5.0 from 1 reviews
Moroccan Eggplant Salad
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4
Ingredients
  • 4 Medium Size Tomatoes: Peeled and Diced
  • 1 Large Eggplant: Peeled and Diced
  • 3 Gloves of Garlic Minced
  • 1Tbsp of Tomato paste
  • 1 Tbsp Parsley and Cilantro
  • 2 Tbsp of Olive Oil
  • 1 Tbsp of Paprika, 1 Tbsp of Cumin, and1 Tbsp Ground Ginger
  • Salt, Pepper
Directions
  1. Heat-up skillet on Medium heat, add olive oil and eggplant
  2. Fry Eggplant for 5-7 minutes until it is softened, season with salt and pepper
  3. Remove from skillet, and add the rest of the ingredients
  4. Cook for 15=20 minutes, until tomatoes form a sauce
  5. Add the fried eggplant to the sauce and mix it in.
  6. Cover the pan and cook for an additional 10 minutes
  7. Enjoy either warm, at room temperature, or even cold with pita bread or crackers

 

3 Comments

  • This looks great, I love the spices! I saw your post on MBC and following you on email now. I look forward to your future recipes :)

  • I can not wait to try this. I love how you laid it out step by step. This would make a perfect Friday meal. I will definitely be back to your site.

    • Thanks Cynthia. I am glad you liked it!

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