Aubergine Salad
A Moroccan salad of aubergine, red bell pepper and tomatoes, seasoned with cumin and paprika and simmered on the stove.
29 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 9 min · 29 min total
- medium
- 1
Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
- 2
Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
- 3
Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
- 4
In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
- 5
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).
- 6
Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
