Ethiopian Spiced Eggplant Salad

Ethiopian spiced eggplant salad is a vibrant and flavorful dish that showcases roasted eggplant tossed with a medley of spices and fresh herbs. This salad is perfect as a side or a light main dish, offering a delightful combination of textures and tastes. Serve it chilled or at room temperature for a refreshing experience!

This recipe is lunch, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

• Core ingredients include salt, olive oil, lemon juice, ground coriander.
• Follow all 7 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 1 tsp salt
• 3 tbsp olive oil (for roasting)
• 2 tbsp lemon juice
• 1 tbsp ground coriander
• 2 medium eggplant (cubed)
• 1 tbsp ground cumin
• 3 cloves garlic (minced)
• 1 cup fresh parsley (chopped)
• 1 tsp paprika
• 1 tsp black pepper
• 1 large tomato (diced)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed eggplant with olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper until evenly coated.
3. Spread the eggplant mixture on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and golden brown.
4. Remove the roasted eggplant from the oven and let it cool slightly.
5. In a large serving bowl, combine the roasted eggplant, lemon juice, chopped parsley, and diced tomato.
6. Toss gently to mix all the ingredients together, and adjust seasoning if necessary.
7. Serve the salad warm or at room temperature.

Nutrition (per serving)

• Calories: 180
• Protein: 3 g
• Fat: 12 g
• Carbohydrates: 18 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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