Moroccan Eggplant Salad (سلطة الباذنجان المغربية) — Roasted Eggplant with Chermoula Dressing

• 900 geggplant (2 large eggplants, about 450 g each)
• 45 mlolive oil (for roasting)
• 6 gkosher salt (about 1 tsp)
• 12 ggarlic (about 4 cloves, finely grated)
• 20 gfresh cilantro (finely chopped)
• 20 gfresh parsley (finely chopped)
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tspground coriander
• 0.25 tspcayenne pepper (optional for gentle heat)
• 30 mllemon juice (freshly squeezed)
• 30 mlwater (to loosen the dressing slightly)
• 0.5 tspblack pepper (freshly ground)
• 200 gtomato (1 large tomato, seeded and finely diced)

Instructions

1. 1

   Preheat the oven to 220°C (425°F) and line a large sheet pan with parchment. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern, taking care not to cut through the skin.

2. 2

   Brush the cut sides with 45 ml olive oil and sprinkle evenly with 6 g salt. Place the eggplants cut-side down on the sheet pan so the flesh steams and softens while the skins protect it from drying out.

3. 3

   Roast for 30–35 minutes, until the eggplant is completely collapsed and very tender when pressed. Let the eggplants rest for 10 minutes so the steam finishes the interior and the juices settle.

4. 4

   While the eggplant roasts, make the chermoula by combining garlic, cilantro, parsley, cumin, paprika, coriander, cayenne, lemon juice, 45 ml olive oil, 30 ml water, 3 g salt, and black pepper in a bowl. Stir for 30 seconds until glossy and cohesive, then let it sit for 5 minutes so the garlic and spices bloom.

5. 5

   Scoop the roasted eggplant flesh into a bowl and discard the skins, then mash with a fork to a coarse, rustic texture. Pour in the chermoula and fold thoroughly so every strand of eggplant is coated and perfumed.

6. 6

   Add the diced tomato and mix gently to keep some pieces intact for freshness and color. Rest the salad for 10 minutes at room temperature, then serve warm or at room temperature so the flavors fully round out.