How far in advance can I make traditional moroccan eggplant salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Why is traditional moroccan eggplant salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does traditional moroccan eggplant salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is traditional moroccan eggplant salad [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

1.9K Views 10 years ago

Traditional Moroccan Eggplant Salad
[Vegan]

FV By: Faith VanderMolen

Author Bio

After four years of traveling the world to places like Madagascar, India, Taiwan, Ethiopia, and... Read More

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Traditional Moroccan Eggplant Salad [Vegan]

This salad is fresh, vibrant, and absolutely delicious! If you like Moroccan food, or just like to cook different kinds of cuisines, give this traditional Moroccan eggplant salad a try!

Ingredients You Need for Traditional Moroccan Eggplant Salad [Vegan]

1 large eggplant (around 5 cups, chopped)
3 medium tomatoes
3 tablespoons olive oil, optional*
3 cloves of garlic, minced
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
Pinch of salt
1 tablespoon tomato paste
1/3 cup finely chopped cilantro and parsley

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How to Prepare Traditional Moroccan Eggplant Salad [Vegan]

Bring a large pot of salted water to a boil. Wash the eggplant, cut off the ends and cut it into large chunks. Boil the eggplant until thoroughly cooked through, about 15 minutes
While the eggplant is boiling, cut off the ends of the tomatoes and grate them until all the seeds and flesh are removed and the skin remains. Discard the skin.
In a large sauce pan over medium heat, combine grated tomato, optional olive oil, garlic and spices. Then add in the tomato paste and allow everything to cook for a few minutes until the liquid has reduced.
Once reduced, add in the eggplant and cilantro/parsley mixture. Mix well and mash with a potato masher until mixture is well blended.
Garnish with parsley.
Serve warm or cold.

Notes

*Traditionally this salad is cooked with lots of olive oil. While I omit the oil when I prepare it, I wanted to include this ingredient to share the traditional recipe.