I came across this warm eggplant salad 10 years ago, when discovered harissa. Unfortunately, this salad is less know than zaalook, another Moroccan eggplant salad — with tomatoes. Or, let’s say there are fewer references to it available out there in English.

It is sweet and sour, refreshing and citrusy, mildly spicy, with very pronounced Middle Eastern flavors. Pairs well with crispy grilled flatbread.

Moroccan Eggplant Salad
Moroccan Eggplant Salad

Moroccan Eggplant Salad

Prep Time5 mins
Cook Time30 mins
Course: Appetizer, Salad
Cuisine: Moroccan
Keyword: eggplant, grilled, harissa, honey, lemon, Morocco, salad
Servings: 4 portions

Ingredients

to grill eggplants

  • 2 each eggplants large
  • 2 tbsp olive oil to spray or to brush eggplants
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground

to make the sauce

  • 1 each lemon large, for zest and juice
  • 1 clove garlic
  • 2 tbsp harissa adjust to your taste
  • 2 tbsp honey
  • 0.5 tsp cumin roasted
  • 0.5 tsp kosher salt

Instructions

to grill the eggplants

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

to make the sauce

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