Moroccan Eggplant (Aubergine) Salad II

May 17, 2023May 17, 20230 3
Moroccan Eggplant (Aubergine) Salad II - A healthy, flavorful and easy-to-make salad
in Salad

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 eggplants
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon butter
4 garlic cloves , minced
2 tablespoons minced red sweet bell peppers
1/4 teaspoon cayenne , to taste
1 teaspoon ground cumin
1 tablespoon dry sherry
2 tablespoons olive oil
2 tablespoons lemon juice
3 dashes black pepper , to taste
4 tablespoons sliced black olives
2 tablespoons golden raisins
1 tablespoon dried currant
2 teaspoons chopped fresh parsley

Nutrision Information

Servings Per Recipe
4
Calories
170
Sugar
7g
Fat
15g
This Moroccan eggplant (aubergine) salad is a healthy and flavorful dish that is perfect for a light lunch or dinner. The roasted eggplant, combined with the garlic, cumin, and lemon juice, creates a delicious flavor that is sure to satisfy your taste buds. Not only is this salad vegetarian-friendly, but it is also high in fiber and antioxidants, making it an excellent choice for anyone looking to maintain a healthy diet. Whether you are looking for a quick and easy lunch or a light and healthy dinner, this salad is sure to hit the spot.

Instructions

1.Preheat oven to 375 degrees F (190 degrees C).
2.Cut eggplants in half lengthwise and score the flesh deeply with a knife. Sprinkle with salt and let sit for 15 minutes to soften any bitterness.
3.Rinse salt off the eggplants and pat dry with paper towel. Brush them with olive oil and place them in a baking dish.
4.Roast eggplants in the oven for 30-40 minutes or until soft to the touch and nicely browned.
5.Remove from the oven and let cool.
6.Meanwhile, in a medium-sized frying pan, heat butter over medium heat. Add garlic, sweet bell pepper, cumin and cayenne pepper. Cook, stirring occasionally, for about two minutes until slightly soft.
7.Add the dry sherry to the frying pan and continue to cook for another minute.
8.In a large bowl, mix together the remaining olive oil, lemon juice, and black pepper.
9.Scrape the eggplant flesh into the bowl and mix it well. Add the garlic mixture, black olives, raisins, currants, and parsley. Mix well.
10.Serve at room temperature.

PROS

The roasted eggplant combined with the garlic, cumin, and lemon juice creates a delicious and flavorful salad that is also healthy and vegetarian-friendly.

This salad is low in calories and high in fiber, making it a great option for a light lunch or dinner.

CONS

The process of roasting the eggplants may take some time, so it’s important to plan accordingly.

Some people may not like the texture of eggplant, which can be soft and slightly mushy.

HEALTH & BENEFITS

Eggplants are high in fiber and antioxidants, both of which are important for a healthy diet.
The antioxidants in eggplants may help protect against cancer and other diseases.
The spices used in this recipe – cumin and cayenne pepper – are believed to have anti-inflammatory properties.

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