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Roasted Eggplant Moroccan Salad with Tahini Drizzle

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean, Middle Eastern, Moroccan
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare and Roast the Eggplant

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. Serve warm, at room temperature, or even chilled—it’s delicious any way you serve it.