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Moroccan Eggplant Salad with Chermoula

This Moroccan Eggplant Salad with Chermoula is a vibrant and aromatic dish that showcases the bold flavors of North African cuisine. Traditionally served as part of a mezze spread, this salad features tender eggplant infused with a fragrant chermoula marinade—a blend of fresh herbs, garlic, spices, and citrus. The eggplant can be prepared whole, sliced, or cubed, offering versatility in presentation. Whether served as a side dish, a topping for grilled meats, or even transformed into a dip, this salad is a delightful balance of smoky, tangy, and herbaceous flavors. Allow ample time for marination to fully develop the flavors, and enjoy it chilled or at room temperature for the best experience.

Side | Moroccan | Dairy-Free | Egg-Free | Gluten-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Vegetarian | Vegetable Salad | Baking Sheet | Colander | Oven | Eggplant | Olive Oil | Salt | White Wine Vinegar | Roasting | Steaming | Stirring | Tossing | Casual Gathering | Multi-Day
Time to complete

Prep

20min

Cook

40min

Wait

24h

Total

24h 40min

Ingredients (4-6 portions)
  • 2 large eggplants (or 4 medium, preferably with fewer seeds)
  • 1 cup (240 ml) chermoula paste
  • 1 tsp (5 g) salt, or to taste
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) white vinegar or fresh lemon juice, to taste
Nutrition Information (per 100g)
  • Calories: 85
  • Fat: 6.5
  • Protein: 1.2
  • Carbohydrates: 7.8
  • Fiber: 2.5
Directions

Preparing the Eggplant

  • 1. Peel alternating strips of skin lengthwise from each eggplant, creating a striped effect. Leave the stem intact if preparing whole eggplants.
  • 2. If serving cubed or sliced eggplant, cut accordingly. If using whole eggplants, make deep slits lengthwise without cutting through the stem, creating attached wedges.

Seasoning and Cooking

  • 3. Toss the eggplant with olive oil and sprinkle salt evenly.

Roasting Method

  • 4. Preheat the oven to 400°F (200°C). Arrange the eggplant pieces in a single layer on a lined baking sheet. Roast for 20-40 minutes until golden brown and slightly charred. Let cool.

Steaming Method

  • 5. Steam whole eggplants for 20-40 minutes until tender. A knife should slide through easily. Drain in a colander for a few hours and pat dry.

Marinating

  • 6. Coat the cooked eggplant with chermoula paste. Stir in vinegar or lemon juice and adjust seasoning to taste.
  • 7. Cover and refrigerate for at least 24 hours to allow flavors to develop.

Serving

  • 8. Gently stir before serving. Enjoy chilled or at room temperature. Keeps well in the fridge for up to 4 days.
Cookix's Secrets

Alternative Cooking Method

  • Grill the eggplant for a smoky flavor instead of roasting or steaming.

Alternative Proteins

  • Top with crumbled feta or toasted chickpeas for added protein.

Bold Flavor Enhancements

  • Mix in a pinch of smoked paprika or ground cumin for extra depth.

Eggplant Selection

  • Choose firm, glossy eggplants with fewer seeds for the best texture.

Healthier Variation

  • Use less oil and roast the eggplant instead of frying for a lighter version.

Marination

  • Allow at least 24 hours for marination to enhance the depth of flavor.

Seasonal Tweaks

  • Add pomegranate seeds or roasted nuts for a seasonal twist.

Serving

  • Serve alongside grilled meats, as a dip with pita, or as part of a mezze spread.