Moroccan eggplant salad

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Low-Mediterranean cuisine is one of my favourites, mainly due to its versatility and the multitude of options it offers especially when it comes to vegan dishes. This Moroccan Eggplant Salad combines amazing tastes and textures in a fresh, complex and one-of-a-kind dish that will leave your guests asking for more.

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

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Course: entrée, side dish

Cuisine: gluten-free, Middle-Eastern, Vegan, Moroccan

Keywords: salad, eggplant recipe, lentils recipe, Moroccan dish

Servings: 4 – 6

INGREDIENTS

  • 200 g brown lentils
  • 1 large Italian eggplant
  • 6 Tbsp olive oil
  • 1 medium white onion
  • 20 g raisins
  • 2 medjool dates
  • 60 ml water
  • 2 Tbsp white tahini sauce
  • 1 clove of garlic
  • Juice from a half of lemon
  • Salt to taste
  • Pepper to taste
  • Parsley & pomegranate for serving

INSTRUCTIONS

To prepare Lentils:

  1. In a small pot, bring 1 L of water to boil with 1 tsp of salt
  2. Add the brown lentils and let them cook for 40-50 minutes, until soft
  3. When the lentils are done, drain them in a strainer and let them cool

To prepare the eggplants:

  1. Cut the eggplants into cubs
  2. Add 3 Tbsp of olive oil in a non-stick pan, add salt & pepper to taste and saute the eggplants until soft and brown, on high heat

To prepare the Caramelized Onions:

  1. In a small pot, add 3 Tbsp of olive oil and a chopped onion. Cook it until soft
  2. Add the raisins, the sliced dates, 3 Tbsp of water and sprinkle some salt
  3. Let it cook for 10 minutes on medium-low heat

To prepare the Tahini Sauce:

  1. In a bowl, add the tahini & the lemon juice
  2. Mix it well, then add the water, a pinch of salt and the garlic
  3. Mix them all together

Time to put it all together:

  1. In a large plate, use a ring mold for cooking and spread a layer of lentils inside. If you don’t have one, you can assemble the dish directly on the plate.
  2. On top of the lentils layer, add the caramelized onions
  3. Next, add the saute eggplants
  4. Spread the tahini sauce on the side
  5. Sprinkle some fresh parsley and pomegranate on top, for a fresh and vibrant look

Tips: for a casual dinner with friends or family, you can assemble the salad on a big food platter from which everyone can enjoy and share your tasty dish. In this case, pour the sauce on top.

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