Moroccan Eggplant Salad Recipes

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)

Moroccan Zaalouk (Cooked Eggplant and Tomato Salad) image

Moroccan zaalouk is a delicious, cooked salad made with eggplant, tomatoes, garlic, olive oil, and spices. It's usually served as a dip with crusty bread.

Provided by Christine Benlafquih

Categories Appetizer Salad Side Dish Salad

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

For the Salad:
1 large eggplant, peeled and chopped
4 large tomatoes, peeled, seeded, and chopped
3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
1/4 cup extra-virgin olive oil
1/3 cup water
1/8 teaspoon cayenne pepper, optional
Lemon wedge, optional
For Serving:
Extra-virgin olive oil garnish
1 loaf crusty bread

Steps:

Gather the ingredients.
Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
With a spoon or potato masher, crush and blend tomatoes and eggplant.
Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.

Nutrition Facts : Calories 492 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1157 mg, Sugar 14 g, Fat 15 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

MOROCCAN EGGPLANT SALAD

Moroccan Eggplant Salad image

Provided by Ruth Cousineau

Categories Condiment/Spread Salad Onion Side Roast Quick & Easy Dinner Lunch Eggplant Healthy Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Scant teaspoon cumin seeds
1 pound firm eggplant
1 small red onion, chopped (1/4 cup)
2 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley, divided
Equipment:
an electric coffee/spice grinder
Accompaniment:
toasted pita

Steps:

Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.

AUBERGINE SALAD

Aubergine Salad image

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.

Provided by PalatablePastime

Categories Vegetable

Time 29m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb eggplant, peeled and diced
1 red bell pepper, coarsely chopped
1/2 cup chopped red onion
4 tablespoons olive oil
8 sun-dried tomatoes
1 cup boiling water
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 toasted slivered almonds (may substitute pine nuts)
1 -2 lemon (juice of, no seeds, amount depending on size)
1 tablespoon chopped of fresh mint (optional)
4 pita bread rounds (optional)

Steps:

Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
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).
Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

Nutrition Facts : Calories 225.5, Fat 17.7, SaturatedFat 2.3, Sodium 800.9, Carbohydrate 17, Fiber 7.2, Sugar 6.9, Protein 3.7

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