Moroccan Eggplant Aubergine Salad Recipes

AUBERGINE SALAD

Steps:

• Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
• Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
• Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
• In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
• 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).
• Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

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 II

Steps:

• Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
• Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
• Rinse well and pat dry with paper towels.
• Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
• Set cooked slices on paper towels to drain of excess oil.
• Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
• Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
• Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
• When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
• Makes 6-8 servings.
• Adapted from a Gail's Recipe Swap post by Dawn/NYS.

MOROCCAN STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 200°C.
• Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
• Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
• Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
• In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
• Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
• Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
• Bake for 25-30 minutes, until golden and tender.
• Serve with the tomato and cucumber salad and fresh crusty bread.
• Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.

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.

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.