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