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Moroccan Roasted Eggplant Salad

(Serves 6)

2 small eggplants, cubed
3 small Roma tomatoes, chopped
1/3 Fresh parsley leaves, chopped
4 Garlic cloves, pressed
6 Tbsp. olive oil
1/4 tsp. ground black pepper
2 tsp. balsamic vinegar
2 Tbsp. Harissa Spice
1 small onion (finely sliced)
Sea salt

Preheat oven to 400 degrees F.
Rub the eggplant with 4 Tbsp. olive oil and salt and place on a greased baking sheet.
Bake until the eggplant is softened, turning once, about 25 to 30 minutes.
When eggplants are light brown on both sides, take out of oven and set aside to cool.
In a salad bowl combine the dressing ingredients: garlic, 2 Tbsp. olive oil, salt, pepper, harissa and balsamic vinegar.
Add chopped parsley, onion, chopped tomatoes and sliced eggplants; mix well. Season to taste.

Serve as a side dish with toasted sliced bread.