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Zaalouk on a plate, garnished with parlsey with pita next to it, a small bowl with chilli flakes, a small jug of olive oil, a small plate of chopped parsley on a green and white tiled background
5 from 3 ratings

30-Min Zaalouk (Moroccan Eggplant Salad)

Yield: 6 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Author: Amina Al-Saigh
Zaalouk is a Moroccan eggplant cooked salad that is combined with warm spices, tomatoes and garlic. It makes for a flavour packed appetizer!
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Ingredients
 

  • 1 globe eggplant (approx. 450g), peeled in a zebra pattern and cut into 1 inch cubes
  • 3 tablespoons olive oil
  • 3 large tomatoes, grated
  • 2 tablespoons tomato paste
  • 3 cloves garlic, crushed
  • 1 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, more per preference
  • 1/2 lemon, juiced, more per preference
  • 1/4 cup parsley, chopped
  • 1/4 cup cilantro, chopped

Instructions
 

  • Eggplants cubed in a white bowl on a pink background
    Begin by peeling the eggplant in a zebra pattern (every other section is peeled) and cutting into 1 inch cubes.
  • Tomato cut in half in a cutting board being shredded on a metal grater on a pink background
    Next, grate the the tomatoes with a metal grater and set aside.
  • Cubed eggplant in a large saute pan with a wooden spoon on a pink background
    In a large sauté pan, heat up the olive oil over medium heat. Add in the cubed eggplant and cook, stirring for a few minutes. Cover and continue to cook for 20 minutes until the eggplant has completely softened.
  • Cooked cubed eggplant in a large saute pan being mashed with a metal potato masher on a pink background
    Once softened, begin mashing the eggplant roughly. It's fine to leave some pieces to have more texture.
  • Grated tomatoes added to cooked, smashed eggplant in a saute pan with a wooden spoon on a pink background
    Mix in the grated tomato along with the tomato paste, paprika, cumin, salt, pepper and crushed garlic. Continue to cook for about 10 minutes to allow all the flavours to combine together and for the tomato to reduce.
  • Zaalouk cooked in a large saute pan with a wooden spoon and chopped parsley on a pink background
    Pour in the lemon juice and sprinkle with the cilantro and parsley. Toss to combine. Taste and adjust for more lemon juice or salt per preference.
  • Serve warm, at room temperature or cold.

Notes

  • Traditionally, the eggplant is boiled to make zaalouk. However, I found that cooking it down in a pan provides more flavour and it's easier; one pan is all you need.
  • You can also use already roasted eggplant in this recipe, or roast the eggplant instead of cooking it in a pan. This method provides more smokey flavour.
  • The flavour of zaalouk gets better over time so feel free to make it ahead and refrigerate.
Serving: 1Serving, Calories: 80kcal, Carbohydrates: 4g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 200mg, Potassium: 189mg, Fiber: 1g, Sugar: 2g, Vitamin A: 800IU, Vitamin C: 18mg, Calcium: 18mg, Iron: 1mg
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