Moroccan eggplant and tomato salad is a delightful dish that beautifully combines the rich flavours of eggplant with the freshness of tomatoes. Typically seasoned with a blend of aromatic spices like cumin, paprika, and fresh herbs such as parsley and cilantro, this salad offers a burst of flavours with every bite. This dish is a popular feature in Moroccan cuisine, often served as a side dish or part of a mezze spread, showcasing the diverse and flavourful nature of Moroccan cooking.
This salad could be thought of as a dip, and it is typically served with bread as part of an array of salads at the beginning of a meal. It can be served warm or room temperature and it gets better as it sits, so feel free to make it a day ahead. The seasoning here is the spice blend known as ras-el-hanout, a mixture of different spices. If you don’t have it, you can use cumin and paprika. If you like a bit of spice, you could also add a bit of harissa paste as it cooks. The lemon juice at the end is essential to brighten and make this salad perfect. I like it a bit loose, but if you prefer a firmer texture, just cook all the moisture out before adding the lemon juice and herbs.
MOROCCAN EGGPLANT SALAD
Ras-el-hanout spice blend:
2 tsp each ground cumin, paprika and salt
1 1/2 tsp black pepper
1 tsp each ground cinnamon, ground ginger, ground coriander, cayenne and turmeric
1/4 tsp each ground allspice and ground cloves
Salad:
1 large eggplant, 4 strips peeled lengthwise, then cut into 1” cubes
3 ripe Roma tomatoes, peeled, seeded and chopped
4 cloves garlic, minced
1 Tbsp Ras el Hanout spice blend (or 2 tsp paprika and 1 tsp cumin)
1 tsp salt, or to taste
4 Tbsp extra virgin olive oil, plus more for garnish
2/3 cup water, or more as needed
Juice of half a lemon, or more to taste
3 Tbsp parsley, chopped
3 Tbsp cilantro, chopped
Paprika for garnish
Pita bread for serving
To make spice blend, mix all ingredients together in a small bowl. Use 1 Tbsp for this salad and reserve the rest for another use.
To peel tomatoes, make a shallow X cut on the tip ends and blanch in a pot of boiling water for 1 minute. Remove from pan and immediately dunk in an ice bath. Let cool for a minute, then peel, cut into quarters lengthwise and remove seeds.
In medium sized saucepan combine eggplant, tomatoes, garlic, ras el hanout, salt, olive oil and water. Stir and cook over medium high heat and bring to a boil. Turn temperature down to low and simmer, covered, for 25-30 minutes or until the eggplant and tomatoes are completely tender and starting to break down. Stir every so often, and if mixture starts to stick, add a bit more water.
Once vegetables are tender, use a spoon or fork to mash to a chunky consistency. Add the vinegar and mix to combine. Adjust seasoning and stir in parsley and cilantro. Serve at room temperature, drizzled with olive oil and paprika.
Serves 8.