Easy Zaalouk Recipe - Moroccan eggplant and tomato salad (two variations!)
User Reviews
5
Easy Zaalouk Recipe - Moroccan eggplant and tomato salad (two variations!)
Description
This Easy Zaalouk Recipe presents two ways to prepare Moroccan eggplant and tomato salad. The core technique involves grilling or roasting whole eggplants until their skins are blackened and the flesh is soft and smoky. After cooling in a bag to steam, the eggplant and optional bell peppers are peeled and chopped. For the roasted eggplant salad variation, tomatoes, hot green peppers, minced garlic, cumin, lemon juice, olive oil, salt, and black pepper are combined with the tender eggplant flesh. The tomato-basil variation replaces hot peppers with yellow or red/orange peppers, adds paprika and fresh basil, and uses lemon juice or red wine vinegar for acidity.
The resulting salad has a soft, spread-like texture with smoky, earthy eggplant enhanced by garlic and cumin’s warmth. The fresh tomatoes add brightness while lemon juice or vinegar balances the richness. Olive oil drizzled before serving adds silkiness. The first version delivers a mild heat, while the second offers a sweeter, herbaceous aroma.
Zaalouk can be served as a dip or side dish with bread or as part of a mezze spread. It often improves in flavor after resting, allowing the spices and acidity to meld fully. Leftovers should be stored airtight in the refrigerator.
Ingredients
Zaaluk roasted eggplant salad:
- 2 eggplant large
- 2 tomato chopped finely
- 2 hot green peppers seeds removed, chopped finely
- 4 cloves garlic minced
- 1 teaspoon cumin
- ¼ cup olive oil
- lemon juice of ½ lemon
- salt to taste
- black pepper to taste
Tomato-basil roasted eggplant salad:
- 2 eggplant large
- 2 tomato chopped finely
- 2 yellow red or orange peppers (or a mix thereof)
- 2 teaspoons paprika powder
- 2 teaspoons cumin
- 2 garlic cloves
- ¼ cup olive oil
- ½ lemon or 4 tsps red wine vinegar, juice of
- 1 handful basil fresh
- salt to taste
- black pepper to taste
Instructions
- Turn on the oven or grill to a high heat. Arrange the eggplant on an aluminum-covered baking sheet (or better yet, directly on the grill), and grill until the eggplant is completely, utterly blackened, turning it occasionally to ensure an even blistering (approximately 30-40 minutes).
- If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven about 15 minutes after the eggplant.
- Then, using plastic thongs or your hands (NEVER metal), put the eggplant (and bell peppers, if using) in a plastic bag and let rest until cool enough to handle.
- Once cooled, peel the eggplant (and bell peppers) with your hands, and remove the flesh. Drizzle with a bit of lemon and set aside, covered in plastic wrap.
- Chop the rest of the ingredients. Season, taste, and correct seasonings as needed. Add a drizzle of olive oil right before serving.
- Serve Moroccan zaalouk immediately, though it gets even better with time. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 9mg | 0% |
| Potassium | 693mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 15mg | 17% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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