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World
Moroccan Eggplant Salad with Chermoula
Category: Salad - (600)
Origin: Morocco
Source: Roxana Begum
Moroccan eggplant salad smothered in chermoula is a stunningly lip smacking salad. The eggplant is creamy, fork tender and packed with flavorful herbs and spices. It is low in calories, low carb and yet is a pretty good source of phytochemicals and other nutrients. Servings: 7 (½ cup)
Ingredients:
- 1 pound eggplant
- 4 tablespoons olive oil
- 1 clove garlic grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander optional
- ½ teaspoon sweet paprika
- Pinch Aleppo red pepper or ground red pepper
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped green onions optional
- 1 tablespoon lemon juice or chopped preserved lemon, adjust per taste
- ½ teaspoon salt
Garnish
- finely chopped herbs or preserved lemon peel
- 4 tablespoons olive oil
- 1 clove garlic grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander optional
- ½ teaspoon sweet paprika
- Pinch Aleppo red pepper or ground red pepper
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped green onions optional
- 1 tablespoon lemon juice or chopped preserved lemon, adjust per taste
- ½ teaspoon salt
Garnish
- finely chopped herbs or preserved lemon peel
Preparation:
- Preheat oven to 400 °F
- Wash the eggplant and wipe it dry. Cut it into ¾ inch slices.
- Brush the eggplant slices lightly but evenly with about 2 tablespoons olive oil.
Eggplant slices to be brushed with olive oil before baking.
- Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil.
- Bake until fork tender for about 25 minutes (time may vary with oven). Check at 20 minutes and adjust time accordingly.
- Set aside the baked eggplant slices and let cool to room temperature.
- Prepare the chermoula dressing by combining the remaining ingredients and whisk it well.
- Drizzle it all over the eggplant slices. Combine gently and set aside for at least half an hour.
- Plate the Moroccan eggplant salad with chermoula on a serving dish. Garnish with finely chopped herbs and/or preserved lemon peel.
Notes
The eggplant can easily pick up the tanginess with just a little of the lemon juice. Start with smaller amount and adjust the lemon juice to your taste.
The amount of spices and herbs in the baked eggplant salad with chermoula is just a guideline. It may be adjusted as per taste.
Eggplant slices may be grilled, fried on a hot non stick pan or broiled about five minutes each side.
Make sure to lightly brush oil on each side. And once done, flip it and brush the oil lightly on the other side and cook until done.
Checkout the cooking tips in the blog post above for more information.
- Wash the eggplant and wipe it dry. Cut it into ¾ inch slices.
- Brush the eggplant slices lightly but evenly with about 2 tablespoons olive oil.
Eggplant slices to be brushed with olive oil before baking.
- Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil.
- Bake until fork tender for about 25 minutes (time may vary with oven). Check at 20 minutes and adjust time accordingly.
- Set aside the baked eggplant slices and let cool to room temperature.
- Prepare the chermoula dressing by combining the remaining ingredients and whisk it well.
- Drizzle it all over the eggplant slices. Combine gently and set aside for at least half an hour.
- Plate the Moroccan eggplant salad with chermoula on a serving dish. Garnish with finely chopped herbs and/or preserved lemon peel.
Notes
The eggplant can easily pick up the tanginess with just a little of the lemon juice. Start with smaller amount and adjust the lemon juice to your taste.
The amount of spices and herbs in the baked eggplant salad with chermoula is just a guideline. It may be adjusted as per taste.
Eggplant slices may be grilled, fried on a hot non stick pan or broiled about five minutes each side.
Make sure to lightly brush oil on each side. And once done, flip it and brush the oil lightly on the other side and cook until done.
Checkout the cooking tips in the blog post above for more information.
Nutrition Values:
Serving: 0.5Cup | Calories: 90kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg
