10-Minute Sautéed Eggplant Salad

10-Minute Sautéed Eggplant Salad

This Moroccan eggplant salad is all things reminiscent of the one my mom was notorious for! It’s delicious, chunky, full of flavour, nutritious & tastes great on its own or spread onto toast or rice cakes! The best way to eat it? With challah bread (if you know, you know!!!).

All you need is a skillet, a few simple real ingredients & 10 minutes!


  • 1 medium eggplant, cubed
  • 2-3 tbsp. raw organic apple cider vinegar
  • 1.5 cups cherry tomatoes, halved
  • 1/3 cup fresh cilantro
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. Ceylon cinnamon
  • Sea salt & black pepper for flavour
  • 1 tsp. dried herbs
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin


  • Heat a skillet over medium-high heat & add the eggplant. Season with sea salt, pepper & apple cider & sauté for about 5-7 minutes, until eggplant begins to cook through & outsides are browned.
  • Remove skillet from the heat, add the other ingredients & cook over medium-high heat for another 5 minutes, until cilantro is wilted & tomatoes are braised & cooked through!
  • Enjoy!

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