This sweet and spicy Moroccan-inspired roasted eggplant salad recipe is a delicious mezze. It’s similar to Moroccan taktouka or matbucha, with the addition of roasted eggplant cubes. Perfect for mezze meals or snacking, it’s a wonderful make-ahead salad that improves with time in the refrigerator.
In the Middle East and Mediterranean, meals are often served “mezze” style– small bites, lots of salads and appetizers to go along with one (or more) main courses. I’ve encountered endless varieties of mezze during my travels, including several cooked or roasted eggplant salads. These salads are very often sweet and served more like a condiment, usually at room temperature, with lots of olive oil added for a richer flavor. They’re usually served with freshly baked bread or pita, perfect for dipping into the saucy goodness. There is nothing better than sitting on the patio of a seaside Middle Eastern restaurant using a warm grilled pita as a spoon for roasted eggplant salad.
Recently I found myself craving some of this eggplant-tomato mezze goodness. None of my cookbooks had exactly what I was looking for, so I decided to develop my own roasted eggplant salad, based on my popular Moroccan matbucha recipe. Roasting the eggplant before adding it to the tomato-pepper mixture rids it of excess moisture. Subsequently, this makes for a nicer, thicker, less mushy end texture. I also roast the peppers, bringing out their natural sweetness. Likewise, the roasted peppers add a little smoky flavor to the mix (enhanced by smoked paprika). The result is nothing short of delectable.
This roasted eggplant salad is seriously scrumptious. It’s a bit of a process to make… not too difficult, but it takes time. You might want to double a batch and freeze the leftovers… if there are any leftovers.
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Roasted Eggplant Salad
Ingredients
- 2 pounds eggplant (2 medium sized eggplants)
- 1/3 cup olive oil, divided, plus more for brushing baking sheet
- 2 whole red bell peppers
- 1 whole jalapeño or fresno chili pepper
- 2 1/2 pounds tomatoes (8-10 large), peeled, seeded and diced (learn how here) or 2 large cans (1 lb 12 oz each) diced tomatoes
- 1 clove garlic minced
- 3/4 teaspoon salt, or to taste
- 2 tablespoons tomato paste
- 1/2 teaspoon red chili pepper flakes or more to taste
- Sugar, or your favorite sweetener, to taste (optional)
- 2 1/2 teaspoons paprika
- 1/2 teaspoon smoked paprika
NOTES
Instructions
- Heat oven to 425 degrees F. While oven is heating, slice stem ends off the eggplants, then peel them halfway in stripes down the side so strips of skin remain intact around the eggplant, with half of the skin peeled away. This helps the eggplant cubes to hold their shape without being too tough (too much skin can negatively affect the texture).
- Slice the eggplant into 1 – 1 1/2 inch chunks and toss them in a bowl with 1 tbsp olive oil.
- Brush a full-sized baking sheet liberally with olive oil, then spread the eggplant out in a single layer on the sheet.
- Line a half baking sheet with parchment paper and place the bell peppers and jalapeño or fresno chili pepper on the sheet.Place both baking sheets in the oven and let the vegetables roast for 10 minutes.
- After 10 minutes, turn all of the peppers over with tongs and continue roasting for another 3-5 minutes, until the small pepper is soft and collapsing. Remove the small roasted pepper and set it on a cutting board. Place a small bowl over the top of the pepper to let it steam.
- Turn the larger bell peppers again and return them to the oven. Stir the eggplant on its baking sheet. Continue roasting the eggplant and bell peppers for another 10 minutes or so until eggplant is tender and lightly browned and the bell peppers are soft and collapsing.
- While the rest of the vegetables finish roasting, stem the small pepper, peel off any loose skin, and take out the seeds (unless you want a really spicy salad– I leave 10-15 seeds in for a little kick). Dice into small pieces. You may want to wear gloves during this process to protect sensitive skin from the capsaicin of the pepper.When the eggplant and peppers finish roasting, remove them from the oven. Place the peppers in a bowl, cover the bowl with a plate, and allow them to steam for a few minutes. Set the eggplant aside. Once the peppers have steamed, seed them and peel the skin off. Dice into small pieces.
- Combine peppers, tomatoes, garlic, salt, tomato paste, and chili flakes in a 6 quart pot. Bring ingredients to a boil, then simmer for 30-40 minutes, stirring every 8-10 minutes, until the mixture has cooked down and most of the excess liquid has evaporated.
- Stir in the roasted eggplant chunks. Continue to simmer for 5-10 minutes longer until thick and saucy. Remove from heat. Stir in sugar or your favorite sweetener to taste. I usually end up adding about 2 tbsp of sugar; it’s supposed to be a sweet salad with a bit of a spicy kick. You can add more hot pepper flakes or salt to taste too, if you like.
- Stir together remaining 1/4 cup olive oil, paprika and smoked paprika in a small bowl. Pour oil into the salad and stir until well mixed.
- Serve salad at room temperature or chilled.
Jacques Abourbih says
I am told that I have Jewish Israeli-Moroccan ancestry (Hence my family name!)
I wanted to try an authentic recipe and I happened to come across your recipes online. THEY ARE AMAZING and so simple to follow.
My friends and colleagues beg my wife K. Avery to get invited if I am doing the cooking!
Debra M says
I make caponata – which I love. Hot or cold it’s a great appetizer. Next time, it will be this version – the Moroccan cousin. Thank you for sharing!
Kate says
Hi! I know I’m late to the game, but this recipe looks awesome! How far ahead do you think this could be made? I’m planning some holiday dinner parties and one might have a Moroccan/Mediterranean theme.
Thanks!!
Ashley at ToriAvey.com says
Hi Kate, Tori’s assistant Ashley here. This recipe would be find if made a day or two in advance.
Donald Campbell says
Loved it. I used canned fire roasted tomatoes, tried and failed to peel the peppers although it didn’t bother me, no oil, and a smidge of paprika. It was amazing. I kept thinking what can I put this on. What would make this better and I couldn’t. It was simple and clean.
Tina says
I’m so glad I found your website…your recipes look amazing.
I was looking for a Babka recipe..it will be some work..(first time)
But, I can’t wait
Looks like I will make the Eggplant as an appetizer for a get together we are attending
Thanks!!
joyce says
Can this recipee be frozen? We are only a 2 adult family and I would like to freeze half the portion.
Tori Avey says
Good question, Joyce. I would think this will probably freeze well, but I haven’t actually frozen it so I can’t say for certain. If you try it will you please let us know your results?
Andrew says
Amazing! This was well worth the effort. Really tasty.
Ann says
Thank you. My 90 year old mother made every holiday ALL BY HERSELF for my entire life until a year ago when the dementia she was masking over took her kitchen. I never appreciated her enough and now I’ve taken over her jobs. I had a melt down a few minutes ago when she called again to ask about Yontif. It was the third time today. Regardless of what stop gaps I put in place she just can’t hold on to the fact that we have it under control. Thank you for having so many delicious recipes that I’ve added to our table for this Chag and others. Wishing you the Zissen Pesach I’m sure you’ve made in other homes too.
Tori Avey says
Chag Sameach Ann! It is such a big responsibility taking over the Seder, I am sure your family really appreciates it. Good luck, and have a great holiday!
esther says
I 1/2 the original recipe and enjoyed every last bit off it!!!
Rich Price says
I love this technique of roasting the eggplant and peppers and then simmering with the tomatoes. I did put some spin on the recipe and it was fantastic. I left out the added oil and didn’t add the sugar or sweetener. I just added the 2 paprikas to the pot and because I was feeling lazy today, I didn’t peel or seed the tomatoes (I used roma tomatoes) I also left out the tomato paste, it thickened by itself without it.
Janet Zdichavsky says
You have great meatless dishes. Love this. Meatless helps save the planet
Rich Price says
I recently went back to vegan, primarily for health reasons, but you are right. Meat production is huge drain on the environment.
Esther says
I just made it, a little time consuming…but worth it!!!
Thanks
Mignonne Swilling says
This sounds fantastic. When you say add sugar to taste, can you give an approximate amount you might use please? I’m thinking from a pinch up to maybe a teaspoon?
Tori Avey says
Mignonne if you read through the recipe you’ll see I give the amount that I normally use, around 2 tbsp. The sweetness plays very well with the spice. But of course, this is to taste so if you’re not a fan of sweet flavors you may use less… it just won’t taste as much like Moroccan matbucha. Enjoy!
Veronica Barbosa says
Love matbucha!
Amy HornburgHeilveil says
I love your posts, thank you for bringing such wonderful food to the spotlight.
Alexis I Skriloff James says
thank you once again, been looking for this recipe for ever and here it is.
Susan Rose says
Intriguing…
Kimberley Barca says
Mmmm gotta try this!
Linda Merryman says
thinks you have the greatest recipes!!! and LOVE the histories of foods that you share!!!
Amanda E says
OMGoodness this looks fantastic! We’re hosting a game day on Sunday and might need to give this a whirl – anything specific you would serve it with?
Tori Avey says
Amanda it goes great as a side to Middle Eastern/Mediterranean dishes. Serve it with pita or lavash. If it were me I’d do chicken shawarma and falafel as the main courses. Both recipes are on my site, just search them. Enjoy!