Moroccan Eggplant (Aubergine) Salad
Created by Sue on April 23, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 9m
- Recipe #9215
Ingredients
- 1 pound fresh eggplant, peeled and diced
- 1 red bell pepper, coarsely chopped
- 1/2 cup chopped red onion
- 4 tablespoons olive oil
- 8 sun-dried tomatoes (or oil packed sun-dried tomatoes, drained)
- 1 cup boiling water (if using dry sun-dried tomatoes)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 garlic cloves, minced
- 1/2 cup pitted kalamata olives (or 1/2 cup pitted green olives, chopped)
- 1/2 cup chopped Italian parsley
- 1/8 cup almonds (toasted slivered almonds may substitute pine nuts)
- 1 to 2 whole lemon (juice of, no seeds, amount depending on size)
- 1 tablespoon chopped fresh mint (optional)
- Pita bread rounds (4, optional)
How to Make
-
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.
Nutritional Facts
- 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