Go Back
–+ servings

Warm Moroccan Eggplant Salad

Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 2 servings
Course: Main Dish, Side Dish
Cuisine: Moroccan
Author: Heather Nicholds
If you like eggplant, you will love this full-flavored cooked salad. Have this as a side dish, or add some cooked chickpeas to the mix for a full meal.

Ingredients

  • 4 cup eggplant, diced
  • 1 tsp  olive oil
  • 1 clove  fresh garlic, pressed
  • 1/2 tsp  cumin
  • 1/2 tsp  ground ginger
  • 1/4 tsp  turmeric
  • 1 tsp  nutmeg
  • 2 Tbsp  lemon juice
  • 1 Tbsp  capers
  • 1/4 cup fresh parsley, chopped
  • 2 cup spinach, chopped

Instructions

  • 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 garlic, spices and a pinch of salt, then allow it to cook until the eggplant is very soft.
  • Stir in the rest of the ingredients, except for the greens, to warm.
  • Make a bed of spinach on plates, and spoon the eggplant on top. Finish it off with a last squeeze of fresh lemon to dress the greens. Top off with a sprinkle of pine nuts if you like

Nutrition

Calories: 87kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 253mg | Potassium: 644mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3450IU | Vitamin C: 41.3mg | Calcium: 60mg | Iron: 2.3mg