You guys… this eggplant salad is BOMB. ‘Nuff said.
No, just kidding. Am I ever really done talking? NAH. It reminds me of my mama’s Moroccan one (If you know, you know!).
There’s something about the taste of roasted eggplant that I just CAN’T GET ENOUGH OF. Like, I could eat it on repeat. Honestly, what ends up happening most of the time is by the time I have to store the salad in a container by the time it’s cooled off, I’ve already eaten half of it out of the skillet. No shame in that. Especially when it’s this nutritious!
If you were brought up in a Moroccan family, you know all about Moroccan eggplant salad! My mom ALWAYS used to make it on holidays, for Friday night dinners & whenever we were craving it! The goal was to recreate her salad & OMG, I nailed it! I don’t like to brag, but sometimes, I just have to, okay? Forgive me! Please!
What’s so good about eggplant anyway (besides the fact that it’s the star of the show in this salad?)
- Eggplant contains high amounts of fibre, folate, potassium & manganese, as well as vitamins C, K, B6, phosphorus, copper, thiamin, niacin & magnesium.
- Due to their high fibre content, eggplants help lower bad cholesterol absorption in the body & protect the heart & arteries & regulate blood pressure. They also contribute to preventing diabetes.
- They also contain tons of antioxidants (their purple colour is the perfect indication of that), which means they boost immunity, fight certain types of cancer & fight oxidative stress & free radical damage.
- Eggplant also cleanses the blood & purifies the body.
- Due to its high B-vitamin content, eggplant also protects cognitive health, boosts energy levels & assists with nerve conditions.
How’s that for a salad whose main event is ALL OF THE ABOVE?
This salad is great because you can eat it as is! BUT, you can also use it as a spread for sprouted toast, in pita pockets or crisp bread / rice cakes. I love it as a topping for bowls too & even thrown into salads for some added roasted deliciousness!
- 1 large eggplant, diced
- Avocado oil cooking spray
- 1 tsp. ground cumin
- 1.5 tsp. smoked paprika
- 1/2 tsp. ground turmeric
- 1 tsp. onion powder
- 1/4 tsp. cayenne pepper
- 4 cloves garlic, minced
- Juice from 2 lemons
- 1/4 cup organic apple cider vinegar & more for drizzling
- Sea salt & black pepper to taste
- 30-40 cherry tomatoes
- 1/2 cup fresh cilantro
- Add the eggplant, spices, lemon & apple cider vinegar to a large skillet. Spray with avocado oil cooking spray & toss to coat.
- Heat the skillet over medium-high heat & sauté the eggplant for about 10 minutes, until it begins to look cooked through, browned & softened.You should be able to begin to crush it up just a bit! Stir often so that it doesn’t burn.
- Add the tomatoes, cilantro & a splash more of apple cider vinegar & cook for an additional 5 minutes, over medium heat, until the tomatoes begin to look browned, softened & braised!
- Once the salad is ready, remove from the heat & let cool! ENJOY! It also tastes great warmed up so it’s totally up to you!
- Store leftovers in an airtight container & refrigerate.