Moroccan Eggplant Salad Recette

Experience the vibrant flavors of Morocco with this simple yet elegant eggplant salad! Toasted cumin seeds elevate this appetizer to gourmet status, creating a dish that's both incredibly flavorful and surprisingly easy to make. Inspired by Gourmet Magazine's August 2008 issue, this recipe is a perfect starter for any occasion or a delightful light meal. The smoky eggplant, tangy vinegar, and fragrant cumin create an unforgettable taste sensation.

Préparation 20 min

Cuisson 45 min

Calories 101 kcal

Protéines 2g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Moroccan Eggplant Salad

Cumin Seed
1 large eggplant (about 1 pound)
Red Onion
Red Wine Vinegar
1 tablespoon sugar
Extra Virgin Olive Oil
Flat Leaf Parsley

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Comment préparer Moroccan Eggplant Salad

Toast 1 teaspoon of cumin seeds in a dry 10-inch heavy skillet over medium heat, stirring frequently, until fragrant and dark brown (about 2-3 minutes).
Let the cumin seeds cool completely, then grind to a powder using a spice grinder or mortar and pestle.
Preheat your skillet to medium heat. Pierce the whole eggplant (about 1 pound) several times with a fork. Pan-roast the eggplant, turning frequently with tongs, until the skin is blackened and the flesh is tender (20-30 minutes).
Transfer the eggplant to a cutting board and allow to cool slightly. Cut off and discard the stem.
Once cool enough to handle, scrape the flesh from the skin and coarsely chop.
In a medium bowl, gently toss the chopped eggplant with 1/2 cup finely chopped red onion, 2 tablespoons red wine vinegar, 1 tablespoon sugar, 1 tablespoon olive oil, 1 tablespoon chopped fresh parsley, 1/2 teaspoon toasted cumin powder, and 1/2 teaspoon salt.
Serve the salad in a shallow bowl, drizzled with 1 tablespoon olive oil and sprinkled with 1 tablespoon chopped fresh parsley and a pinch of toasted cumin seeds.
Serve immediately with toasted pita bread for dipping.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

17g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Appetizers Condiments Etc Vegetables African Vegan Vegetarian Moroccan Food Processor Blender Dietary Equipment Small Appliance

Questions fréquentes

Combien de temps faut-il pour préparer Moroccan Eggplant Salad ?

Moroccan Eggplant Salad prend environ 65 minutes du début à la fin — environ 20 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Moroccan Eggplant Salad ?

Moroccan Eggplant Salad contient environ 101 calories par portion, avec environ 2 g de protéines, 3 g de glucides et 10 g de lipides.

De quels ingrédients ai-je besoin pour Moroccan Eggplant Salad ?

Les principaux ingrédients de Moroccan Eggplant Salad sont Cumin Seed, Eggplant, Red Onion, Red Wine Vinegar, Sugar, Extra Virgin Olive Oil. Consultez la liste complète avec les quantités ci-dessus.