I learned how to make this Traditional Moroccan Eggplant Salad at a cooking class in Marrakesh, Morocco.

This salad’s warming spices and grounding carrots are the perfect way to bridge the gap between summer and fall.

A fresh and crunchy salad of carrots, toasted almonds, and sweet currants tossed with a sweet/tart lemon and olive oil based dressing!

Ottolenghi’s Orange and Date Salad from his cookbook Plenty More.