Moroccan Eggplant (Aubergine) Salad
Recipe: #9215
April 23, 2013
Categories: Salads, Vegetable Salad, Tomato, Eggplant, African, Moroccan, Sunday Dinner, Gluten-Free, No Eggs Non-Dairy, Vegan, Vegetarian, Olives, more
"This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (629.1 g)
- Calories 529.2
- Total Fat - 18.9 g
- Saturated Fat - 2.5 g
- Cholesterol - 2.9 mg
- Sodium - 677.9 mg
- Total Carbohydrate - 86.8 g
- Dietary Fiber - 8.3 g
- Sugars - 24.4 g
- Protein - 7 g
- Calcium - 104.1 mg
- Iron - 3.8 mg
- Vitamin C - 124.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed. Or use oil-packed tomatoes and dice.
Step 2
Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
Step 3
Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
Step 4
In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
Step 5
Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
Step 6
Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Tips
No special items needed.
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