Moroccan Zaalouk - Eggplant and Tomato Cooked Salad

Moroccan zaalouk - eggplant and tomato cooked salad
Pixel Stories / Stocksy United
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
163 Calories
10g Fat
19g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 163
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 596mg 26%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 19%
Protein 4g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zaalouk is a delicious cooked salad made with eggplant (aubergines), tomatoes, garlic, olive oil, and spices. It's a common side dish to many meals and is usually served as a dip with crusty bread.

Use fresh, ripe tomatoes for the best results. If you like, drizzle a little extra olive oil on the salad when serving.


  • 1 large eggplant, peeled and chopped
  • 4 large tomatoes, peeled, seeded and chopped
  • 3 cloves of garlic, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 1/2 teaspoons salt
  • 1/4 cup olive oil
  • 1/3 cup water
  • 1/8 teaspoon cayenne pepper (optional)
  • Small wedge of lemon (optional)
  • Extra Virgin Olive Oil for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Add all ingredients, except the lemon wedge, to a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.

  3. Use a spoon or potato masher to crush and blend the tomatoes and eggplant.

  4. Add lemon wedge to the pot, if using. Continue simmering the mixture, uncovered, for 10 minutes.

  5. The zaalouk is ready when the liquids are reduced and the mixture can be stirred into a heap in the center of the pan. Serve warm or cold with crusty bread.


  • Rather than peeling and chopping the eggplant, you might prefer to roast it. Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, and proceed with the recipe.
  • A small wedge of fresh lemon added to the dish while it's reducing adds a nice tangy nuance, but is not necessary. If not using, simply proceed with the reduction of the uncovered dish as instructed in the recipe.
  • A little chili oil heats it up for spicy food lovers.