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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 is a feast of bright, bold flavors and textures that are vegetarian and gluten-free.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Globe Eggplants The star of the dish, providing a meaty texture.
  • 2 tablespoons Olive Oil Essential for roasting.
  • 1 teaspoon Ground Cumin This warm spice adds depth.
  • 1 teaspoon Smoked Paprika Amplifies the smoky essence.
  • 1/2 teaspoon Ground Cinnamon Adds warmth and sweetness.
  • 1/4 teaspoon Cayenne Pepper Infuses heat.
  • to taste Salt and Black Pepper Crucial for seasoning.
  • 1 small Red Onion Offers sharpness when finely diced.
  • 1/4 cup Fresh Parsley Brings brightness.
  • 1/4 cup Fresh Mint Leaves Adds a refreshing note.
  • 2 tablespoons Lemon Juice Balances flavors with acidity.
  • 2 tablespoons Pomegranate Molasses Contributes unique tanginess.
  • 1 cup Cherry Tomatoes Provides brightness and juiciness.
  • 1/2 cup Nuts (Walnuts/Almonds) Adds a crunchy finish.
For the Tahini Drizzle
  • 1/2 cup Tahini Serves as the creamy base.
  • 1 clove Garlic Adds depth and richness.
  • 2 tablespoons Lemon Juice Essential for acidity.
  • 3 tablespoons Cold Water Adjust consistency of the sauce.
  • to taste Salt Enhances flavor.

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your baking sheet and parchment paper.
  2. Cut the eggplants in half lengthwise, score the flesh, drizzle with olive oil, and season.
  3. Roast the eggplants for about 30–35 minutes until tender.
  4. Allow the eggplants to cool, scoop the flesh into a mixing bowl.
  5. Add remaining salad ingredients to the bowl and fold gently.
  6. Whisk tahini, garlic, lemon juice, salt, and water for the drizzle.
  7. Spoon the salad onto a platter, drizzle with tahini, and garnish.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 1.5mg

Notes

Reserve tahini drizzle until serving to keep it fresh. Store salad in an airtight container for up to 3 days.

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