Moroccan Roasted Eggplant And Tomato Salad

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Wash and dry the eggplants, then cut off the tops and slice them into 1-inch rounds.

3. Place the eggplant slices on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat the eggplant evenly.

4. Roast the eggplant in the preheated oven for about 25-30 minutes, or until they are tender and slightly browned. Remove from the oven and let them cool slightly.

5. While the eggplant is roasting, heat the remaining olive oil in a pan over medium heat. Add the sliced red onion and minced garlic. Sauté until the onions are soft and translucent, about 5-7 minutes.

6. Add the diced tomatoes to the pan and cook for another 5 minutes, until they start to soften.

7. Stir in the ground cumin, paprika, and ground coriander. Season with salt and pepper to taste. Allow the mixture to simmer for a few minutes to marry the flavors.

8. Remove the pan from the heat and squeeze fresh lemon juice over the tomato mixture. Stir to combine.

9. In a large bowl, gently combine the roasted eggplant with the tomato and onion mixture. Be careful not to mash the eggplant but instead mix everything together delicately.

10. Taste and adjust the seasoning as needed. You can also drizzle a little extra olive oil or lemon juice if desired for added freshness.

11. Transfer the finished Moroccan Roasted Eggplant And Tomato Salad to a serving dish. Garnish with freshly chopped parsley or cilantro.