Recipe courtesy of Rafih Benjelloun
Episode: Moroccan Dinner
Save Recipe Print
Total:
2 hr
Prep:
30 min
Inactive:
1 hr
Cook:
30 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr
Prep:
30 min
Inactive:
1 hr
Cook:
30 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Cut the eggplant into 2-inch cubes. Bring a large pot of salted water to a boil. Add the eggplant and cook until tender, about 5 minutes. Drain.

Heat the oil in a large skillet over medium heat. Add the tomato, onion, and garlic and cook, stirring occasionally, for 8 to 10 minutes. Add eggplant, paprika, cumin, black pepper, parsley, and cilantro and cook gently, mashing the ingredients occasionally, until any excess liquid cooks off, about 10 to 12 minutes. Add the vinegar, mix well, and let cool.

Transfer the eggplant salad to a platter and garnish with the lemon quarters.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant Lasagna

Recipe courtesy of Danny Boome

Grilled Baby Eggplant with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

One Sheet Crispy Eggplant Parm

Recipe courtesy of Jeff Mauro

Greek Salad

Recipe courtesy of Geoffrey Zakarian

Tuna Salad

Recipe courtesy of Food Network Kitchen

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories