This healthy and easy-to-make Moroccan Eggplant Salad from Toddler Recipes Australia is the perfect meal for little ones. Packed with flavour from the garlic, cumin, lemon and chilli, this nutritious salad is a great way to get toddlers to eat their veggies. Serve with fresh crusty bread or crackers for a filling main meal or snack.

General Information

• Servings: 4
• Keywords: Moroccan, Eggplant, Kid Friendly, Vegetarian
• Calories: 290 kcal
• Protein: 6.6g
• Carbs: 19.1g
• Fats: 23.5g
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes

Ingredients

• 2 large eggplants
• 1 onion
• 2 cloves of garlic
• 1 cup of coriander (cilantro)
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of cumin
• ½ teaspoon of paprika
• 1 teaspoon of black pepper
• 1 teaspoon of cayenne pepper
• Salt-free seasoning (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into rounds (approximately 1 centimeter thick).
3. Place the eggplant rounds on a baking sheet and lightly drizzle with olive oil.
4. Roast for 25 minutes or until golden brown.
5. While the eggplants are roasting, finely chop the onion and garlic.
6. When the eggplants are finished roasting, set aside to cool.
7. In a large bowl, add the onions, garlic, coriander, olive oil, lemon juice, cumin, paprika, black pepper, and cayenne pepper.
8. Now, add the cooled eggplants to the bowl and lightly mix until the ingredients are evenly distributed.
9. Optional: Add salt-free seasoning to taste.
10. Serve the Moroccan Eggplant Salad while still warm and enjoy!

Recommended Sides

This is a great meal for on its own, but if you (or your picky toddlers) are looking for a bit more, here are some delicious, family friendly sides that pair very well with the Moroccan Eggplant Salad:

• Roasted baby potatoes
• Steamed green beans
• Quinoa with a sprinkle of thyme
• Toasted whole grain pita bread

It’s time to get cooking with a scrumptious and family friendly Moroccan Eggplant Salad! Have fun and bon appetite!