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5.0 from 12 votes

Zaalouk (Moroccan Eggplant Salad)

This rich and vibrant Moroccan eggplant salad is all you need for a burst of flavour and colour to your table. It’s tangy, fragrant and super easy too. Ready to dip into the wonder of Zaalouk?

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 122 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Moroccan

Ingredients

  • 2 eggplant (Aubergine) (Peeled and cubed - about 1-2inch cubes)
  • 3 tbsp extra virgin olive oil
  • 4 tomatoes (diced/chopped)
  • 1 tsp salt
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tbsp paprika
  • 1 tsp harissa
  • ¼ cup cilantro (chopped)
  • extra virgin olive oil (for serving - optional)

Instructions

    Cup of Yum
  1. Heat a large deep sauté pan over a moderate heat with the olive oil until hot then add the cubed eggplant. Fry for 7-8 minutes until browned and soft.
  2. Add the garlic and salt and fry for another 1-2 minutes.
  3. Add the cumin, paprika and harissa followed by the tomatoes, cilantro and a fresh grind of black pepper. Stir well to combine then add about 1 cup water.
  4. Bring to a simmer then reduce the heat to low and simmer gently, uncovered for 40 minutes until everything is soft. Add a little water if it becomes too dry, but be cautious not to make it too wet, the consistency should be rich and creamy. Remove from the heat.
  5. Using a fork, mash the eggplant chunks to create a creamier, but still rustic appearance.
  6. Stir in the lemon juice and leave to cool to room temperature.
  7. Decant to a bowl or platter and sprinkle with more cilantro/coriander and if you wish, a generous drizzle of extra virgin olive oil.
  8. Serve with crusty bread, flatbreads or Moroccan breads (khobz)

Notes

  • Alternative cooking methods
  • How you choose to cook the eggplant can change try one or all of the alternative methods.
  • Blending or mashing
  • Leftovers
  • Storing
  •  
  • Roasting - roast in a 450ºF/220ºC oven for 20-30 minutes until charred. Remove the flesh from the skins. Roast the tomato this way too.
  • Grilling/BBQ - Roast for 20 minutes on a hot grill/bbq until charred on all sides. Rest briefly, then peel off the skins and discard. Grill the tomato too.
  • To reach your desired consistency, you can choose to mash the zaalouk with a fork or blend in a food processor. I like mine slightly chunky so a fork is perfect, but a smoother consistency will be easier with a food processor.
  • Leftovers are great spread on toast with other vegetables or a poached egg. Alternatively, pop some of the zaalouk with a little water into a small frying pan and break in a few eggs - pop on the lid and steam the eggs until cooked - like an Israeli shakshuka.
  • Zaalouk will stay fresh in the fridge for 3-4 days (cover the surface with olive oil and it'll stay fresh for a few days longer).
  • It'll stay good in the freezer for 3-4 months, just be sure to thaw it out completely before eating and eat at room temperature.

Nutrition Information

Calories 122kcal (6%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 408mg (17%) Potassium 587mg (17%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 1348IU (27%) Vitamin C 15mg (17%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 122

% Daily Value*

Calories 122kcal 6%
Carbohydrates 13g 4%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 408mg 17%
Potassium 587mg 12%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 1348IU 27%
Vitamin C 15mg 17%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.