Moroccan Eggplant Salad

I came across this warm eggplant salad ten years ago when I discovered harissa. It is sweet and sour, refreshing and citrusy, mildly spicy, with very pronounced Middle Eastern flavors. It pairs well with crispy grilled flatbread.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your grill. Slice the eggplants 0.25" thick. Spray or brush them with olive oil, season with salt and pepper. Note: Grilled eggplant slices are the best, but you can also fry or broil them.

Step 2

Cook eggplants on the hot grill. Let them cool and slice to bite-size pieces.

Step 3

Wash, zest, and juice lemon. Peel garlic. In a food processor or blender jar, combine all ingredients and blend them into a smooth sauce.

Step 4

Transfer the sauce into a saute pan and place it over low heat. Bring to simmer, stirring. Let cook for 2-3 minutes. Add eggplants and gently stir to coat all pieces with the sauce. Cover with a lid and let slowly cook for another 10 minutes. Enjoy with crispy grilled flatbread.

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