Moroccan Inspired Eggplant Salad

by Anne Maxfield on July 19, 2012

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Vegan, Vegetarian
Meal type Salad, Side Dish
The Accidental Locavore shares a recipe for an easy roasted eggplant salad with harissa, cilantro and garlic. Smooth and smokey, this recipe for eggplant can be used as an appetizer, salad or side dish.


  • 2 medium eggplant, peeled and sliced lengthwise into 3/4“ slices
  • 1 head garlic, unpeeled
  • 1/2 cup olive oil (for brushing the eggplant and garlic)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground corriander
  • salt, to taste
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon harissa (more to taste)
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup flat-leafed parsley, finely chopped
  • juice of 1/2 lemon


Step 1
Preheat the oven to 375 degrees. Cut the top 1/3 of the garlic off. Place the sliced eggplant and the garlic on a baking sheet (don’t crowd, you might need two pans). Sprinkle the garlic and both sides of the eggplant with olive oil, half the cumin and coriander, and salt. Roast for 10 minutes or until it starts to turn golden brown. Flip and cook the other side for 10 more minutes until the eggplant is golden and tender.
Step 2
When the eggplant is cool enough to handle, coarsely chop it and put it in a medium sized mixing bowl. Squeeze the roasted garlic into the bowl. Add the remaining cumin and coriander, paprika, harissa. Mix until everything is well combined. Taste, add salt and more harissa if necessary. Add the cilantro, parsley and lemon juice, taste and adjust seasonings. Serve chilled or at room temperature and enjoy!

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