Best 4 Moroccan Eggplant Aubergine Salad I Recipes

MOROCCAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Place eggplant, garlic, water and salt in a pot and bring to a boil.
• Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• Drain in a strainer and allow to cool.
• Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• Very nice served at room temperature.

MOROCCAN EGGPLANT (AUBERGINE) SALAD I

Steps:

• Peel the eggplants and cut into 1 inch slices.
• In a 10-inch skillet fry the eggplant slices in olive oil until soft.
• Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant.
• Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly.
• Chill eggplant mixture in refrigerator 1 to 2 hours.
• Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge.
• Place tomato slices ornately over the eggplant mixture and top with sliced black olives.
• Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

MOROCCAN EGGPLANT SALAD

Steps:

• Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
• Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
• Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
• Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.

MOROCCAN AUBERGINE & CHICKPEA SALAD

Steps:

• Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
• Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.