Moroccan eggplant salad, also known as Zaalouk is naturally vegan and gluten-free!
Zaalouk is an authentic traditional dish. Made out of eggplant, tomatoes, garlic, and a blend of flavorful spices, this salad is quite a staple in Moroccan cuisine.
It’s flavorful, comforting. It can be enjoyed warm or cold.
To me, it’s one of those dishes that I crave every once a while.
I love having zaalouk as a dip or as a topping for a veggie bowl.
The possibilities are endless with this delicious salad.
This Moroccan eggplant salad recipe may vary from one household to another. But the end result is pretty much the same.
A tangy eggplant salad with the sweetness of tomatoes, a blend of garlic and fragrant spices. If you love eggplants, you are in for a real treat!! Although zaalouk is called a salad, I believe it’s more of a dip and totally worth sharing.
It’s like eggplant caviar but with a whole other dimension of flavors.
The main component of this comforting yet satisfying salad is eggplant (obviously!) which can be roasted or just boiled. It’s up to your preference.
I like grilling the eggplants on a barbecue to give them an extra flavor of smokiness. But that’s totally optional, the result would still be delicious with just boiling the eggplants.
Even though this Moroccan eggplant salad seems complicated to make, it’s not. It’s not the quickest but definitely worth the extra time.
It’s also ideal for meal prepping! I love making a big batch and freezing it. It can be kept in the freezer for around a month. I divide it into individual portion and heat up a portion every time I need it.
This Moroccan eggplant salad is:
Perfect warm or cold
Full of flavors
Simple to make
Perfect side dish for a barbecue meal or anything really!
Moroccan eggplant salad or Zaalouk is a naturally vegan side dish! This tangy and flavorful eggplant salad is the perfect side dish to many meals!
- 3 Eggplants Large
- 4 Tomatoes
- 2 Tbsp Olive oil
- 3 Cloves of garlic (finely chopped)
- 2 Tbsp Tomato paste
- 1 Tbsp Smoked paprika (can be replaced with regular paprika)
- 2 Tbsp Cumin
- Pinch of Chili flakes (to taste)
- Pinch of Salt (to taste)
- Pinch of Pepper (to taste)
- 1 Tsp Lemon juice
- 1/2 Preserved lemon (optional)
Cut the eggplants into pieces and boil them for about 15min or grill them on a barbecue for an extra smoky flavor. Set aside.
In a large bowl, grate the tomatoes or blend them in a food processor. Set aside.
In a pot, over medium-high heat add olive oil, spices, and garlic and saute for a couple of minutes until they are slightly sticking to the bottom of the pot. Add the tomato paste and continue stirring and cooking for a few minutes. Don't burn your spices, you are looking for a slight caramelization to develop the taste.
Add your grated tomatoes and cooked eggplants to the pot and stir. Cover and simmer for 10 min stirring occasionally. Adjust the heat if needed to avoid burning.
Using a fork or a potato masher start mashing the eggplants into the tomato sauce. Keep cooking until the sauce is thick and dry.
Add the lemon juice and stir well. Taste to adjust spices. Cut your preserved lemon into pieces and place on top. Remove pot from the heat.