Eggplant Salad with Charmoula

Name: Eggplant Salad with Charmoula
Total time: 1 h
Yield: 4
Cuisine: Moroccan Cuisine
Ingredients: 2 pcs Eggplants; Vegetable Oil; 2 tbsp Lemon Juice; 3-4 cloves Garlic; 4 twigs Cilantro; 4 twigs Parsley; 2 tbsp Olive Oil; 1 tbsp Ground Paprika; 1 tsp Caraway; 0.25 tsp Ground Hot Pepper; 0.5 tsp Salt

Cooking Time:

1 hour

Recipe Yield:

4 servings

Difficulty:

Medium recipe

Calories:
140 kcal

Eggplant salad with charmoula is one of the easiest and fastest ways to prepare eggplants. There is no need to stand over a pan and turn thinly sliced vegetables. As for charmoula sauce (Charmoula), it is a very common sauce in Morocco. It is served separately or with cooked vegetables. The dish belongs to Moroccan cuisine and is served as a cold salad.

Ingredients for Eggplant Salad with Charmoula

Eggplants 2 pcs

Vegetable Oil

Соус «Шармула»

Lemon Juice 2 tbsp

Garlic 3-4 cloves

Cilantro 4 twigs

Parsley 4 twigs

Olive Oil 2 tbsp

Ground Paprika 1 tbsp

Caraway 1 tsp

Ground Hot Pepper 0.25 tsp

Salt 0.5 tsp

How to Make Eggplant Salad with Charmoula

Step Title

Preparing the Charmoula Sauce

Prepare the sauce. Finely chop the herbs, grate the garlic. In a bowl, mix the herbs with the garlic, add the lemon juice and olive oil. Add the paprika, cumin, ground red pepper, and salt, then mix thoroughly until smooth.

Step Title

Frying the Eggplants

Wash the eggplants and make lengthwise cuts into four sections without cutting them all the way through. Pour a large amount of vegetable oil into a deep frying pan or deep fryer and heat well. Add the eggplants and fry on all sides until evenly golden so that the flesh becomes tender and the surface turns golden. Transfer the cooked eggplants to a sieve or paper towel to drain excess oil.

Step Title

Assembling and Serving the Salad

Place the fried eggplants on a plate and coat each section with the prepared sauce. Let the salad cool to allow the flavors to develop better. Serve cold, optionally adding a small amount of plain yogurt.

Tips for Eggplant Salad with Charmoula

Choose medium-sized fruits with smooth, glossy skin without dark spots. Such eggplants have firm flesh and contain less bitterness, which allows for a milder and more balanced flavor without additional soaking.

Heat the oil to a sufficiently high temperature before frying so that the eggplants seal quickly and absorb less fat. After frying, be sure to let the excess oil drain off – this will make the dish lighter and more pleasant in taste.

Adjust the amount of paprika and red pepper depending on the desired spiciness. The sauce should be aromatic and vibrant but not overpower the flavor of the eggplants, so it is important to maintain a balance between spices, herbs, and lemon acidity.

Frequently Asked Questions About Eggplant Salad with Charmoula

Baking is allowed as an alternative to frying. To do this, brush the eggplants with oil and bake in the oven until tender and golden. The flavor will be less intense, but the dish will be lighter in calories.

The finished salad can be stored in the refrigerator for up to 24 hours in a closed container. During this time, the sauce soaks into the eggplants well, but overly long storage may worsen the texture of the vegetables.

Yogurt is an optional component and is not part of the classic version of the dish. It is used to soften the flavor and create contrast, but the salad is completely self-sufficient without it.

Moroccan Cuisine

Salads

Appetizers

Vegan

Vegetarianism

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