A side for the tagine · Salad
Eggplant Caviar — Chopped Eggplant Salad
One eggplant burnt black in the oven, chopped and stirred cold with red onion, tomato, lemon and a little mustard. Nothing goes back in a pan — once the eggplant is roasted it is a five-minute salad, and the mustard and smoked paprika are what make it taste of something other than eggplant.
- Prep
- 10 min
- Roast
- 25 min
- Serves
- 2–4, as a side
- Level
- Easy
Method
- Roast the eggplant at 225 °C (435 °F) for about 25 minutes, until the skin is completely black. Leave it to cool.
- Peel off the blackened skin and chop the flesh finely.
- Combine everything — eggplant, red onion, tomato, coriander, mustard, salt, smoked paprika, lemon juice and olive oil — and mix well.
- Taste and adjust the seasoning. Natalia keeps a little of the onion and coriander back and scatters it over the top.
Best with crusty bread, and it is what Natalia puts beside a tagine. For the cooked version, there is zaalouk on this site — same burnt eggplant, but simmered with tomato and garlic instead of stirred cold.
Watch it made
The video for this recipe is coming soon.