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Roasted Eggplant Moroccan Salad with Tahini Drizzle

Roasted Eggplant Moroccan Salad with Tahini Drizzle Bliss

This Roasted Eggplant Moroccan Salad with Tahini Drizzle blends smoky flavors and creamy textures, bringing Moroccan vibrancy to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Eggplant Substitute smaller varieties for a more delicate texture.
  • 2 tablespoons Olive Oil Can be swapped with avocado oil.
  • 1 teaspoon Ground Cumin Coriander can offer a different flavor profile.
  • 1 teaspoon Smoked Paprika Regular paprika or chili powder can be used.
  • 1/2 teaspoon Ground Cinnamon Feel free to omit if you're not a fan.
  • 1/4 teaspoon Cayenne Pepper Adjust based on your spice tolerance.
  • 1 medium Red Onion Scallions or shallots work as substitutes.
  • 1/2 cup Fresh Parsley Cilantro can be used for a different flavor.
  • 1/2 cup Fresh Mint Leaves Basil can be an alternative.
  • 2 tablespoons Lemon Juice Vinegar can substitute, though the taste will vary.
  • 2 tablespoons Pomegranate Molasses Honey or maple syrup can be used.
  • 1 cup Cherry Tomatoes Any small tomato variety will work.
  • 1/2 cup Chopped Walnuts or Slivered Almonds Pine nuts or pecans can be substituted.
For the Tahini Drizzle
  • 1/2 cup Tahini Sunflower seed butter can be used for nut-free diets.
  • 1 clove Garlic Adjust amount based on taste.
  • 1/4 cup Cold Water Milk or broth can substitute.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Slice the eggplants in half lengthwise, score the flesh, drizzle with olive oil, and sprinkle with spices. Place cut-side down on the baking sheet.
  3. Roast the eggplants for 30-35 minutes until soft and caramelized, then allow to cool slightly before scooping the flesh into a bowl.
  4. In a mixing bowl, combine the roasted eggplant flesh with red onion, parsley, mint, cherry tomatoes, pomegranate molasses, and lemon juice. Gently fold in walnuts or almonds.
  5. In a separate bowl, whisk tahini, minced garlic, and lemon juice, gradually adding water to achieve a smooth consistency. Season with salt.
  6. Transfer the eggplant mixture to a serving platter, drizzle with tahini sauce, and garnish with fresh herbs and nuts.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 200mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Allow the salad to sit for at least 30 minutes before serving to let flavors meld. Serve tahini drizzle separately if making ahead.

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