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 Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: Vegan
Servings: 6
Author: Susan Voisin


  • 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


  • 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.