Moroccan salad with eggplant, beans and goat cheese
6 servings
40 minutes
Moroccan salad with eggplant, beans, and goat cheese is a true embodiment of Eastern cuisine flavors. The dish combines the tenderness of roasted eggplants, the spiciness of garlic beans, and the subtle creamy note of goat cheese. A light smoky hint from the grill and the aroma of cumin dressing add authenticity to the salad. Historically, Moroccan cuisine is renowned for its use of spices and fresh ingredients, and this salad perfectly reflects its essence. It works well as a standalone dish or a side to meat, while its rich flavor and texture make it a favorite at any table. Olive oil, lemon, and fresh cilantro complete the composition, creating a balance between spiciness and refreshing acidity.
1
Grill the eggplants and hot peppers whole until the top skin is charred (if no grill, use an old pan on gas from above — same effect).
- Eggplants: 2 pieces
- Chili pepper: 5 piece
2
Clean immediately without fanaticism - hold the eggplant upright and peel it with a knife, holding it by the stem.
3
Cut the eggplant into large pieces and place them on a plate. Crumble soft goat cheese or any other white cheese on top.
- Eggplants: 2 pieces
- Goat cheese: 200 g
4
Season the boiled white beans with garlic, generously drizzle with olive oil, and sprinkle with cumin to taste. Pour the bean dressing over the eggplants and cheese.
- White beans: 300 g
- Garlic: 5 clove
- Olive oil: 100 ml
- Ground cumin (zira): to taste
5
Squeeze lemon on the salad and top with spicy roasted pepper and torn cilantro (optional).
- Chili pepper: 5 piece
- Fresh cilantro (coriander): to taste