Zaalouk (Moroccan Eggplant Salad) – Recipe & Preparation

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Zaalouk (Moroccan Eggplant Salad) – Recipe & Preparation

Welcome to today’s dish: Zaalouk, also known as Eggplant Salad. This classic Moroccan recipe is one of the country’s most popular side dishes. Flavorful, easy to prepare, and full of Mediterranean character, it is usually served with fresh bread as part of a traditional Moroccan meal.

Ingredients (Serves 5)

Zaalouk (Moroccan Eggplant Salad)

 

  • 1 kg eggplant (aubergine)

  • 500 g tomatoes

  • 5 cloves garlic, finely minced

  • ½ small glass olive oil

  • 100 g pitted olives

  • 1 tbsp chopped parsley and coriander

  • ½ cup vinegar

  • 1 tbsp ground cumin

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tbsp sweet paprika

  • ½ tsp hot paprika or chili powder

Preparation

Step 1 – Roast the Eggplant

  1. Place the eggplants directly over low heat or on a grill, turning frequently until the skin is charred and the flesh is soft.

  2. Peel off the skin, then mash the eggplant in a bowl until it forms a smooth, paste-like texture.

Step 2 – Cook the Tomato Mixture

  1. Chop the tomatoes into small cubes.

  2. In a large pan, heat olive oil, then add garlic, salt, and black pepper.

  3. Add the tomato cubes, parsley, and coriander, stirring well.

  4. Season with cumin, sweet paprika, and hot paprika. Stir until everything blends together.

  5. Add vinegar and let the mixture simmer over medium heat for about 10 minutes, until it thickens.

Step 3 – Combine & Finish

  1. Add the mashed eggplant to the tomato mixture.

  2. Stir everything together over medium heat until fully combined and the flavors are well absorbed.

  3. Remove from heat, top with pitted olives, and optionally garnish with fresh coriander.

✨ Serve warm or at room temperature with fresh bread.
A healthy, flavorful side dish that captures the soul of Moroccan cuisine.

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