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Aubergine Salad

This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.

5.0 · 11 reviewsRecipe card by PalatablePastimeEditorial by recipesvibrant · Updated October 13, 2026
MoroccanAfricanVeganSavory< 30 Mins
Aubergine Salad

Total time

29 min

Servings

4

Calories

225.5

Category

Vegetable

Experience the vibrant flavors of North Africa with this quick and easy Moroccan-inspired Aubergine Salad. Featuring tender, pan-seared eggplant tossed in a fragrant blend of aromatic spices, fresh herbs, and a zesty vinaigrette, this vegan dish is the perfect savory side or light main. Ready in under 30 minutes, it’s a healthy, plant-based crowd-pleaser that brings bold, exotic flair to your dinner table.

Ingredients

Makes 4 servings

  • 1 eggplant
  • 1 red bell pepper
  • 1/2 red onion
  • 4 olive oil
  • 8 sun-dried tomatoes
  • 1 boiling water
  • 1 sea salt
  • 1/2 black pepper
  • 1 ground cumin
  • 1/2 paprika
  • 2 garlic cloves
  • 1/2 kalamata olives
  • 1/2 green olives
  • 1/8 Italian parsley
  • 1 -2 lemon
  • 1 of fresh mint

Method

  1. Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.

  2. Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.

  3. Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.

  4. In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).

  5. Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).

  6. Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

Cook's notes

  • For a deeper flavor, salt the aubergine slices and let them sit for 15 minutes before patting dry to remove any bitterness.
  • Use a cast-iron skillet to achieve a beautiful, caramelized char on the eggplant.
  • Let the salad sit for at least 10 minutes before serving to allow the dressing to soak into the aubergine.

Easy swaps

  • If you don't have fresh cilantro, flat-leaf parsley or fresh mint work beautifully.
  • Add toasted pine nuts or pomegranate seeds for an extra crunch and a burst of sweetness.
  • For a spicy kick, add a teaspoon of harissa paste to the dressing.

Frequently asked

Can I make this aubergine salad ahead of time?

Yes! This salad actually tastes better the next day once the flavors have had time to meld together in the refrigerator.

Is this recipe gluten-free?

Yes, this Moroccan aubergine salad is naturally vegan and gluten-free.

What should I serve with this salad?

It pairs perfectly with grilled pita bread, hummus, or as a flavorful side dish for tagines and couscous.

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