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Moroccan Eggplant Salad in Vinegar Dressing

Parve Parve
6 Servings Serving Icon
35 Minutes Preferences Icon

There are many eggplant recipes out there. But time and time again I prove to myself that the good things in life don’t really have to be so complicated. This eggplant recipe is far healthier than any fried recipe I have ever tasted. And the ingredients and process are easy as you can imagine. The results are beyond addicting! This Moroccan salad is so satisfying and heartwarming, and it magically gathers everyone around the Shabbat table. Good challah bread, good salads, good people to share your love with, and one very happy stomach.



Preheat oven to 420 degrees Fahrenheit.


Place the cut eggplant on a baking sheet lined with parchment paper.


Spray or brush oil over eggplant (see note), sprinkle some salt and pepper, and roast until golden brown, about 25–30 minutes. Mix only once during the roasting process.


Once golden, take out, transfer to a bowl and cover for 10 minutes.


Add the dill, peppers, garlic, vinegar, sugar, oil, lemon, salt and pepper, and mix. Cover well, place in the refrigerator for at least one hour to allow the flavors to meld. Serve cold.



My Essential Rules for Perfect Baked Eggplant Slices Every Time:


1) Bake on high heat (375 to 400 degrees Fahrenheit). I use the “roast” feature in my oven. If you don’t have this, use “bake” on 420 to 450 until golden brown.

2) Cut into thick slices or chunks so they don’t dry too fast. (You can also peel some of the skin before you slice the eggplant).

3) A nice coat of oil spray – if you don’t have a spray, brush oil over the eggplant with a pastry brush. The spray coats them evenly and you don’t end up using too much oil in the end.

4) Use parchment paper on the baking sheet.

5) Flip only once – this way they don’t break.

6) Once you take the slices out of the oven, transfer them directly into a bowl and cover with a plate for 10 minutes. Then continue with the recipe.