Few dishes capture the heart of Moroccan cooking like a deeply flavorful, roasted eggplant salad topped with a creamy tahini drizzle. This is not your average salad—this is a rich, smoky, slightly spicy dish with layers of texture and a bold, exotic flavor profile that makes it perfect as a star side dish or even a light vegetarian main. This salad blends North African spices, soft roasted eggplant, bright herbs, and a silky tahini sauce to create a dish that feels both comforting and refreshing. If you’re planning a Moroccan dinner or putting together a spread of Moroccan side dishes, this roasted eggplant salad will steal the show.
Roasted Eggplant Moroccan Salad with Tahini Drizzle
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean, Middle Eastern, Moroccan
Baking sheet For roasting the eggplant. If you don’t have one, an oven-safe cast iron skillet works well.
Parchment paper Helps prevent sticking and makes clean-up easier.
Mixing bowls You’ll need one for the salad and one for the tahini sauce.
Whisk or Fork To mix the tahini sauce until creamy and smooth.
Chef’s knife & cutting board Essential for prepping your herbs and vegetables.
Spoon or spatula For mixing and serving.
For the Roasted Eggplant Salad
- 2 large globe eggplants
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional for heat
- Salt and black pepper to taste
- 1/2 red onion finely diced
- 1/2 cup fresh parsley roughly chopped
- 1/4 cup fresh mint leaves chopped
- Juice of 1 lemon
- 1 tablespoon pomegranate molasses optional but highly recommended
- 1/3 cup cherry tomatoes halved
- 1/4 cup chopped walnuts or slivered almonds for crunch
For the Tahini Drizzle
- 1/3 cup tahini
- 1 clove garlic grated
- 2 tablespoons lemon juice
- 2 –3 tablespoons cold water to thin
- Salt to taste
Prepare and Roast the Eggplant
Preheat your oven to 425°F (220°C). Cut the eggplants in half lengthwise and score the flesh with a crisscross pattern. Drizzle the cut sides with olive oil, then season with cumin, smoked paprika, cinnamon, cayenne (if using), salt, and pepper. Place the eggplants cut-side down on a parchment-lined baking sheet.
Roast for 30 to 35 minutes, or until the eggplant is very soft and caramelized on the bottom. Remove from the oven and let cool slightly before scooping the flesh out into a bowl. Roughly chop or mash the eggplant flesh with a fork.
Build the Salad Base
In a large bowl, combine the roasted eggplant with the diced red onion, parsley, mint, lemon juice, cherry tomatoes, and pomegranate molasses. Toss gently to combine. Adjust seasoning with additional salt or lemon juice if needed. Add the chopped nuts last to preserve their crunch.
This combination hits all the right notes—earthy, herbaceous, tangy, and just a little sweet. You’re basically making a warm, smoky twist on an arabic salad with moroccan influence.
Make the Tahini Drizzle
In a small bowl, whisk together the tahini, garlic, lemon juice, and a pinch of salt. Gradually whisk in cold water, one tablespoon at a time, until the sauce becomes smooth and pourable. The sauce should be creamy but not too thick—you want it to drizzle easily.
Assemble the Salad
Spoon the eggplant salad onto a serving platter or into a shallow bowl. Drizzle the tahini sauce generously over the top. Garnish with more fresh herbs, a sprinkle of paprika, and extra nuts if you like.
Serve warm, at room temperature, or even chilled—it’s delicious any way you serve it.
Pairings
This roasted eggplant moroccan salad plays well with many classic moroccan dishes. Serve it alongside grilled lamb chops, chermoula fish, or a spiced chicken tagine for a balanced moroccan dinner spread. It’s also the perfect companion to moroccan couscous salad, vegan moroccan carrot salad, or even a bulgur salad dressed with lemon and herbs for a hearty middle eastern feast.
Looking for a more casual dinner? Pair it with pita bread or flatbread and use it as a topping or dip, almost like baba ghanoush. A shawarma salad or grilled halloumi could turn this into a full vegetarian meal.
To drink, mint tea or a dry white wine like Sauvignon Blanc makes an excellent contrast to the richness of the eggplant and the creaminess of the tahini.
FAQs
1. What type of eggplant is best for this salad?
Large globe eggplants work best for roasting due to their meaty texture and ability to hold flavor. However, if you only have smaller varieties like Italian or even Japanese eggplant, you can use them—just adjust roasting time accordingly.
2. Can I make this ahead of time?
Yes, this dish holds up well in the fridge for up to 3 days. In fact, the flavors deepen after a few hours. Store the tahini drizzle separately and add just before serving for the freshest taste.
3. Is this salad traditionally Moroccan?
While roasted eggplant and tahini are staples across the Middle East and North Africa, this particular salad is more of a fusion that draws inspiration from moroccan salad, turkish salad recipes, and lebanese salad recipes. The inclusion of pomegranate molasses and tahini ties it into broader middle eastern salad traditions.
4. Can I add other vegetables?
Absolutely. Roasted red peppers, chickpeas (for a moroccan chickpea salad vibe), or even shredded carrots tossed in cumin and lemon juice can complement this dish well. You could even make it more substantial with a scoop of moroccan carrot salad with dates on the side.
5. How spicy is this salad?
It has a gentle warmth from the spices, especially the cayenne, but it’s not overwhelmingly spicy. If you’re sensitive to heat, omit the cayenne. If you love spice, feel free to add some harissa or chopped fresh chili for an extra kick.
