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Moroccan Eggplant Salad

Vegetables47 minutes4 people
1/52/53/54/55/5 (5 votes)
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By Irene Arcas

I keep teaching you recipes that I'm going to make for myself tasting menu of Arabic food that I have for this Sunday. I have learned this recipe from the book "I cook my way" by Thermomix.

Taking advantage of the fact that I bought some great aubergines the other day, it occurred to me to make this salad as a starter, along with the chickpea hummus. It is a recipe with a very intense and exotic flavor, with a fantastic touch of spices (they are my weakness). In addition, it is a very light dish, because it is made with vegetables. And, a fantastic thing, is that we can prepare it in advance.

Moroccan Eggplant Salad

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Delicious and spicy Moroccan salad made with soft aubergines and spices that can be prepared in advance.

  • Irene Arcas
  • Recipe type: vegetables
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 500 g of aubergines
  • 1/2 tablespoon of salt
  • 10 g lemon juice
  • 25 g onion
  • 2 small garlic cloves
  • 200 g of natural tomato
  • a pinch of pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika sweet
  • a pinch of saffron
  • 30 g of virgin olive oil
  • 30 g of concentrated tomato (fried tomato is worth)
  • fresh parsley chopped
  • fresh coriander (optional)

Preparation

  1. Cut the aubergines lengthwise into quarters and then into 1 cm slices. We place them in a large bowl and add the salt and lemon juice. We mix well.

  2. We place this mixture in a colander and let them drain for 30 minutes, pressing from time to time to release the liquid with the bitterness.

  3. We put the onion and garlic cloves in the glass and crush 5 seconds at speed 5.

  4. We add the natural tomato and crush 3 seconds at speed 6.

  5. Add the aubergines, spices, oil and concentrated tomato. We program 15 minutes, varoma temperature, speed 2. We place the basket on top, instead of the cup, so that it evaporates.

  6. Add the parsley and / or coriander and mix 30 seconds at speed 2.

  7. Serve at room temperature or cold.

Equivalences with TM21

Thermomix equivalences


Discover other recipes of: Aperitif, Celiac, Regional Cuisine, Salads and Vegetables, Easy, Lactose intolerant, Egg intolerant, Less than 1/2 hour, Regime, Vegans, Vegetarian

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  1.   claudia said
    ago 12 years

    It's good for me to have aubergine for dinner (a diet I'm doing)! With your recipes it's a pleasure to eat healthy, thank you

    Reply to claudia
    1.    Irene Thermorecetas said
      ago 12 years

      How nice Claudia! I'm very glad I got it right. Well, tell me if you like it. By the way, what an early riser!

      Reply to Irene Thermorecetas
  2.   angela said
    ago 12 years

    This looks very good, I already have dinner tonight! thanks for your recipes

    Reply to angela
    1.    Irene Thermorecetas said
      ago 12 years

      What is Angela very simple? You will see what a delicious and healthy dinner you have tonight ... I hope you like it. A hug and thanks for following us!

      Reply to Irene Thermorecetas
  3.   Mary GZ said
    ago 12 years

    Hi! I have made the recipe step by step as you indicated and I have gotten a crushed paste ... ^ Why could it be? Thank you very much for your help with these great recipes.

    Reply to Maria GZ
    1.    Irene Thermorecetas said
      ago 12 years

      Hi Maria, how strange ... I only think of two reasons: that your aubergines were very ripe or that you cut them too small ... it's strange because I've done it many times and it has never happened to me. If you want, next time, put the turn to the left when you program the 15 minutes of cooking of the eggplants. Anyway, the pieces of aubergine don't have to be noticed too much either, okay? A midway point between shredded pasta and large chunks. Good luck next time !!

      Reply to Irene Thermorecetas
  4.   Carme Closas Sola said
    ago 11 years

    Hello Irene,
    It has also happened to me like Rosa who tasted too much of lemon; then the tomato without previously frying it with the garlic and onion, it was raw or acid. And so that it is not crushed, it would not be convenient to put the butterfly. I have the TM21 model
    Thank you

    Reply to Carme Closas Solà
    1.    Irene Arcas said
      ago 11 years

      Maybe it's because you have 21, how sorry I am. Next time, fry the tomato with the garlic and onion and add a pinch of sugar to remove the acidity. You will tell me! Thanks for writing to us.

      Reply to Irene Arcas
  5.   PETER said
    ago 10 years

    Hello Irene!! I really liked the recipe, although I see it more like a stir-fry than a salad, that's why I have accompanied it with couscous that I have steamed in the Varoma while the eggplant was being cooked. I have followed the advice of the comments, that is, I have fried the onion and minced garlic for 4 minutes and then I have added the natural tomato, with a tablespoon of sugar, and I have fried for 4 more minutes. Then I added the aubergine and spices, turning to the left, and put the Varoma with the couscous soaked for 5 minutes. A perfect combination ... Thank you very much !!

    Reply to PETER
  6.   Male said
    ago 7 years

    The aubergines are completely crumbled, and it is made as a thick mass

    Reply to Male