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–+ servings

Tunisian Eggplant Salad

A refreshing and flavorful salad made with roasted eggplant and a blend of spices, perfect as a side dish or light meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Tunisian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium eggplants peeled and diced
  • 1 cup tomatoes chopped
  • 1 medium onion finely chopped
  • 1 cup bell pepper chopped
Spices and Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons lemon juice

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine diced eggplants, tomatoes, onion, and bell pepper.
  3. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper. Toss to coat.
  4. Spread the mixture on a baking sheet and roast in the oven for 25-30 minutes until tender.
  5. Remove from the oven and let cool slightly.
  6. Drizzle with lemon juice before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

This salad can be served warm or cold and is great for meal prep.

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