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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (444g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 156 | ||
| Calories from Fat 48 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 599mg | 24% | |
| Potassium 1067mg | 30% | |
| Total Carbohydrate 27.5g | 9% | |
| Dietary Fiber 11.7g | 46% | |
| Sugars 14.3g | ||
| Protein 4.6g | 9% | |
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SERVES 4
Ingredients
- 2 large eggplants
- 20 ml olive oil, plus
- extra olive oil, to brush
- sea salt
- 3 large tomatoes, roughly chopped
- 3 garlic cloves, crushed
- 2 teaspoons ground paprika
- 1/2 teaspoon ground cumin
- 1 small red chile, seeds removed, finely chopped
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 20 ml lemon juice
- 20 ml red wine vinegar
- pepper
- 3 tablespoons fresh flat-leaf parsley, chopped
- 3 tablespoons fresh coriander, chopped
Directions
1
Preheat oven to 200C (400F).2
Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices.3
Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.4
Cook for 30 minutes.5
Remove from oven, if eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1 cm cubes and set aside.6
Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.7
Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper.8
Add to the reserved eggplant, stir through herbs.9
Serve warm or at room temperature.
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- Course > Appetizers
- Course > Salads
- Main Ingredient > Vegetables
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: kelly in TO
On Jul 31, 2007
This is a wonderful warm and delicious salad. I used fresh herbs and lemon. Next time I'll try it with the yogurt and pita bread, I think the pairing would be really nice. Thanks.
From: TomatoGal
On Jul 27, 2007
This was delicious. I blackened and peeled (roasted) the peppers. I also scalded and peeled the tomatoes but did not cook them. Threw in a few toasted pine nuts for good measure. It was a hit! Thanks for a great recipe!
From: technokitten
On Jul 5, 2007
worked really well. I added roasted peppers with it too which added sweetness. Enjoyed with nan bread. Delicious!
From: free-free
On Jun 16, 2007
Wonderfully delicious!! This salad has a very special richness to it...The roasted eggplant gives it a buttery quality and the fresh herbs add spectacular flavor. I loved the play of the sweet, the savory and slight spice of this dish. I added a bit of onion and used a medium sized green chili because I had them available. My only problem with the dish was my own fault...my "assistant" (he-he) sliced about half of the eggplant too thin before I could stop him...not a real problem...the more "mushy" pieces gave additional textural contrast which is always nice. I loved this salad!!! I preferred it after it had cooled for about an hour to room temp ...the flavors seemed to have become "well acquainted" at that point!! A definite keeper...one to pull out for events when a nice veggie main course or side dish is called for. I had made a batch of yogurt cheese to accompany it but ended up enjoying a bowl of it alone!! I Loved this - Thank you very much for sharing!!
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