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Moroccan Eggplant Salad
Ingredients
- 2 eggplants- sliced and roasted
- 3 Tbsp grapeseed or light olive oil
- 1 big onion- chopped
- 1 small tomato paste, 6 oz (no salt added, bpa free if possible)
- 1/2 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 2 fresh garlic cloves- chopped
- 1 handful cilantro or parsley (or both)
This salad is so delicious yet very simple to prepare. It has basic ingredients yet the flavors are rich and deep. Give it a try this weekend!
Instructions
1). Slice the eggplants about 1/4 inch thick and place on a wide baking sheet lined with parchment paper. Drizzle some oil, sprinkle some salt and pepper and bake on a preheated 375 degree oven until golden brown. Flip once after about 15-20 minutes .
2). While the eggplants are roasting, heat up the oil in a wide skillet and start sautéing the onions. Once they turn golden brown, add the tomato paste and spices and mix for a few seconds.
3). Add the water, mix, and add the roasted eggplant.
4) Carefully stir to cover the eggplant. Sprinkle with lots of fresh parsley or cilantro, add the garlic, mix, let cool and store in the fridge until ready to serve.
Goes very well with challah bread!
Enjoy.
4 Comments
this salad is amazing! was wondering if it freezes well
Never tried. I would assume it would be ok though. Let me know if you did.
This salad is wow 🤩! Soooo delish.
Thanks dear!