Traditional Moroccan Eggplant Salad

4.80 from 5 votes

I learned how to make this Traditional Moroccan Eggplant Salad at a cooking class in Marrakesh, Morocco. It's so simple to make and delicious!

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: Moroccan

Diet: Vegan

Servings: servings

Calories: 119kcal

Author: Faith VanderMolen

Ingredients

1 large eggplant ~5 cups chopped
3 medium tomatoes
3 tablespoons olive oil* optional
3 cloves of garlic minced
½ teaspoon pepper
½ teaspoon paprika
½ teaspoon cumin
pinch of salt
1 tablespoon tomato paste
⅓ cup finely chopped cilantro and parsley

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Wash the eggplant, cut off the ends and cut it into large chunks. Boil the eggplant until thoroughly cooked through, about 15 minutes
While the eggplant is boiling, cut off the ends of the tomatoes and grate them until all the seeds and flesh are removed and the skin remains. Discard the skin.
In a large sauce pan over medium heat, combine grated tomato, optional olive oil, garlic and spices. Then add in the tomato paste and allow everything to cook for a few minutes until the liquid has reduced.
Once reduced, add in the eggplant and cilantro/parsley mixture. Mix well and mash with a potato masher until mixture is well blended.
Garnish with parsley.
Serve warm or cold

Notes

*Traditionally this salad is cooked with lots of olive oil. While I omit the oil when I prepare it, I wanted to include this ingredient to share the traditional recipe.

Nutrition