Moroccan Eggplant Recipe

Moroccan Eggplant Recipe
Heather Nicholds, C.H.N.

This all-season salad uses lightly sautéed eggplant and the result is marvelous! Try it with some lemon and capers for a full flavored dish!

Moroccan Eggplant Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2

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  • 1 eggplant, diced
  • 1 tsp olive oil
  • ½ tsp ground cumin*
  • ½ tsp ground ginger*
  • ¼ tsp ground turmeric*
  • ¼ tsp ground nutmeg*
  • 1 Tbsp lemon juice
  • 2 Tbsp capers
  • 1 Tbsp green olives, chopped
  • 1 clove garlic, pressed
  • handful parsley, chopped
  • 2 cups of salad greens
  • *or 1 1/2 tsp Indian Spice Mix – Homemade Spice Mixes
  • Directions

    1. Rub some salt on the eggplant and put in a colander to wilt for 30 minutes. Rinse the eggplant, pat dry, and then saute in a pan on medium with the olive oil. Once it has softened slightly, stir in the spices and salt, then allow it to cook until the eggplant is very soft.
    2. Stir in the rest of the ingredients, except for the greens. Make them into a bed on plates, and spoon the eggplant on top. Finish it off with a last squeeze of fresh lemon to dress the greens.



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