Moroccan Roast Eggplant Salad

    55 minutes

    An easy Moroccan salad based on roast eggplant, similar to baba ghanouj. Serve with toasted pita bread triangles.


    Queensland, Australia
    1 person made this

    Serves: 2 

    • 1 large eggplant
    • handful mint leaves, chopped
    • 2 tomatoes, diced
    • handful parsley, chopped
    • 1 spring onion, sliced
    • seeds of half a pomegranate
    • 3 tablespoons olive oil
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:55min 

    1. Preheat the oven to 200 degrees C and poke the eggplant several times with a knife to prevent it bursting. Roast it in the oven for 20 minutes, then let cool and peel. Alternatively, if you have a gas stove, toast the eggplant on all sides directly over a burner. Dice the eggplant.
    2. Place the eggplant in a salad bowl and add mint, tomatoes, parsley, spring onion and pomegranate seeds. Drizzle with oil and season with salt and pepper. Toss gently and serve.

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