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Eggplant, tomato and cumin salad to share

Tabbouleh, marinated vegetable salad, stuffed vine leaves, eggplant puree… I have a soft spot for all the dishes that make up the mezze, these sets of plates to share.

These are always dishes brimming with freshness and flavor, enjoyed in a friendly atmosphere.

Eggplant for the salad
Photo: Unsplash

The eggplant salad that I propose here is very good as an appetizer to share and is very freely inspired by Moroccan eggplant salads with, among other things, the presence of cumin and coriander.

What to serve the eggplant salad with?

It is best served as a dip for aperitifs, with flatbreads or pita breads, vegetables and other dishes to share.

With one or two other salads, it also makes a very good healthy lunch.

What I really like about this recipe is that you can vary the seasoning according to your taste and the amount of eggplant.

Some will like it more tangy, with more lemon juice, while others will prefer it with more coriander, salt or hot pepper. Go according to your preferences!

Salade d'aubergine, tomates et cumin
Yield: 2 portions

Eggplant, tomato and cumin salad to share

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

An eggplant salad served as a dip with pita or naan bread


  • 2 medium eggplants
  • 1 tomato
  • 2 cloves of garlic, unpeeled
  • ½ tsp. cumin
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped cilantro or more to taste
  • ¼ cup chopped walnuts
  • Salt and pepper to taste
  • Chopped fresh parsley and olive oil to serve
  • Pinch of cayenne pepper (to taste)


  1. Cut the eggplant in half, brush with a little olive oil and salt.
  2. Brush the tomato and garlic cloves with a little olive oil.
  3. On a baking sheet lined with parchment paper, broil the eggplant (cut side down), garlic and tomato in the oven at 400° F for about 1 hour. You want the eggplant skin to be a little blackened.
  4. Wait a few minutes until the tomato and eggplant have cooled enough to handle.
  5. Peel, seed and dice the tomato. Set aside in a bowl.
  6. Peel garlic cloves. Using a fork, mashed potato the garlic cloves to a puree.
  7. Add the garlic puree to the tomatoes.
  8. Using a spoon, scoop out the insides of the eggplants and add to the tomato and garlic mixture.
  9. Mash coarsely with a fork or potato masher.
  10. Add cumin, lemon juice and coriander to the mixture.
  11. Season generously with salt and pepper (to taste). Add a pinch of cayenne pepper for a spicy touch (optional).
  12. Just before serving, add walnuts and mix well.
  13. Garnish with chopped fresh parsley and a drizzle of olive oil and serve immediately.


Serve with pita bread or toasted naan bread


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