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Moroccan Eggplant Salad with Preserved Lemon

October 4, 2006 By Susan Voisin 6 Comments
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Moroccan Eggplant Salad with Preserved Lemon

I went in search of a North African side dish to serve with the Tunisian Bean and Chickpea Stew, and I found this Moroccan salad that interested me because it contains preserved lemons. A couple of months ago, I bought a jar of preserved lemons since I knew that I had seen recipes calling for them, but once I actually had the lemons, I couldn’t find the recipes. So, when I saw this one, I knew I had to make it.

If you’re unfamiliar with preserved lemons, they’re widely used in North African cooking to give a complex, lemony taste to stews and salads. They’re made by stuffing lemons with salt and allowing them to pickle in their own juices for about a month. To use them, you chop the rind into tiny pieces and sometimes blend the pulp into sauces. Since they’re packed in salt, they’re high in sodium, so there’s no need to add additional salt to dishes they’re in, but you can wash them first to remove some of the salt.

I found this jar in a Middle Eastern grocery store, but they’re relatively easy to make, and recipes are all over the internet. In fact, when the Meyer lemons in my parents’ orchard are ripe in a couple of months, I’m going to try my hand at making my own. I’ll let you know if homemade is better than store-bought.

Anyway, here’s the salad recipe, plus a bonus.

Moroccan Eggplant Salad with Preserved Lemon
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Moroccan Eggplant Salad with Preserved Lemon

The taste of this salad is different, but it grows on you. (Adapted from The Mercury News)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Susan Voisin

Ingredients

  • 2 large eggplants unpeeled (about 2 pounds)
  • olive oil spray (optional)
  • Juice of 1 lemon
  • 4 cloves garlic peeled and crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Dash of hot pepper flakes
  • 2 tablespoons preserved lemon diced
  • 2 tablespoons chopped fresh parsley

Instructions

  • Preheat oven to 375 F. Cut the eggplants into ½-inch cubes. Line a large, long baking dish with parchment paper, and add the eggplant. Spray the top of the eggplant lightly (optional). Bake, stirring every 10 minutes, until eggplant is tender–about 30 minutes.
  • Place the eggplant in a serving bowl and toss it with the lemon juice, garlic, cumin, paprika, pepper flakes and preserved lemon. Refrigerate until well-chilled–the longer the better. Just before serving, sprinkle with the parsley.

Nutritional info is approximate.

Course Salad
Cuisine Vegan
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Preserved lemons may be an acquired taste, but I found another recipe where they work perfectly: Preserved Lemon Martinis!

Preserved Lemon Martini

Preserved Lemon Martini

Ingredients

  • 2 ounces (60 ml) gin
  • 1 teaspoon dry white vermouth
  • 1 slice preserved lemon

Instructions

  1. Shake the gin and vermouth in a cocktail shaker with plenty of ice. Strain into a martini glass and serve with a slice of preserved lemon. The salty, lemony taste of preserved lemon makes a nice change from the traditional olive martini.

Preparation time: 5 minute(s) | Cooking time: 1 minute(s)

Number of servings (yield): 1

 

Filed Under: Beverages, Salads, Vegetables Tagged With: African, Eggplant Recipes, Gluten-free

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Comments

  1. britt.white

    April 13, 2011 at 12:03 pm

    I love your site! I use it all the time for ideas for regular dinners or special occasions.

    Reply
  2. Jessica

    June 11, 2012 at 1:40 pm

    Do you have a substitute for preserved lemon?

    Reply
  3. Diane Balch

    February 17, 2014 at 7:29 am

    Your recipe is being featured in a collection of preserved lemon dishes on Simple Living and Eating. I will be pinning and tweeting it this week.

    Reply
  4. sc

    July 23, 2016 at 7:33 pm

    Where are the instructions for making the Moroccan Eggplant Salad with Preserved Lemons – I can’t seem to get to them – only the martini instructions show up… Thanks

    Reply
    • Susan Voisin

      July 23, 2016 at 8:48 pm

      Sorry about that! I think it’s fixed now. Thanks for letting me know.

      Reply

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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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