If you want to like eggplant but haven’t quite felt the love, try this salad. We think you’ll enjoy the rich colors and savory and caramelized flavors of oven-roasted vegetables tossed with the zesty spices of North African chermoula sauce—a lemon and olive oil dressing with the exotic and aromatic seasonings of cumin, cilantro, and paprika.
Serves 6 as a side
Prep time: 15 minutes
Roasting time: 30 minutes
Sitting time: 15 minutes
Total time: 1 hour
2 garlic cloves, pressed
1 teaspoon ground cumin
2 tablespoons olive oil
7 to 8 cups cubed eggplant (peeled or not; ¾-inch cubes, from 1 large or 1 medium and 1 small eggplant)
3 cups chopped red, orange, or yellow bell peppers (1-inch pieces)
2 cups chopped sweet onions
Salt and freshly ground black pepper
¼ teaspoon cayenne pepper
1 teaspoon ground cumin or roasted cumin
¾ cup extra-virgin olive oil
½ cup chopped fresh parsley
¼ cup chopped fresh cilantro
½ teaspoon sweet Hungarian paprika or roasted paprika
3 garlic cloves, pressed
Finely grated zest of 1 lemon
⅓ cup fresh lemon juice
½ teaspoon salt
2 tablespoons minced preserved lemon (here; optional)
Pinch of crumbled saffron threads (optional)
2 large scallions, sliced
Chopped fresh parsley
Sprinkling of capers
Lemon slices
Preheat the oven to 375°F. Lightly oil two baking sheets.
In a large bowl, mix together the garlic, cumin, and olive oil. Add the eggplant, bell peppers, and onions and toss well. Spread evenly in one layer on the prepared baking sheets and sprinkle with salt and black pepper. Roast for 15 to 20 minutes, then turn the vegetables with a spatula and return to the oven for 10 to 15 minutes to brown on the other sides. When the eggplant is tender and the peppers and onions have browned a little, remove from the oven and set aside to cool for 5 to 10 minutes.
While the vegetables are roasting, mix together all the ingredients for the chermoula sauce. Taste and adjust the seasonings if needed.
In a bowl, thoroughly dress the roasted vegetables with half the sauce, and then add more sauce to taste.
Serve the salad at room temperature in a colorful bowl. Top with scallions, parsley, and/or capers and decorate with slices of lemon, if you wish. Serve any extra sauce on the side.
Serve with toasted pita wedges, Focaccia Pugliese, or a simply cooked grain like rice or bulgur. Any extra chermoula sauce would be good on other roasted or steamed vegetables, plain boiled potatoes, or grains.