Moroccan Zaalouk – Eggplant and Tomato Salad

Zaalouk is a beloved Moroccan dish made with cooked eggplant and tomatoes, flavored with paprika, cumin, garlic, and fresh herbs. While roasting the eggplant is optional, it’s highly recommended to enhance the dish with a subtle smoky taste.

Zaalouk is a traditional Moroccan cooked salad made from eggplants and tomatoes, often enjoyed as a dip alongside Moroccan bread.

The key to zaalouk’s delicious flavor lies in the traditional Moroccan seasonings: cumin and paprika, combined with garlic, cilantro, parsley, and olive oil. A splash of lemon juice added at the end of cooking brightens the dish.

Interestingly, this flavor profile mirrors that of chermoula, the classic Moroccan marinade. It was Moroccan food writer Nada Kiffa who highlighted this connection, helping me realize that the essence of chermoula is subtly present in the ingredient lists of several dishes, including zaalouk.

Ingredients

For the Salad:

• 1 large eggplant, peeled and coarsely chopped
• 4 large tomatoes, peeled, seeded, and chopped
• 3 cloves garlic, finely chopped
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh parsley
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 1/2 teaspoons salt
• 1/4 cup extra-virgin olive oil
• 1/3 cup water
• 1/8 teaspoon cayenne pepper, more to taste, optional
• 1 lemon wedge, optional

For Serving:

• Extra-virgin olive oil, or chili oil
• 1 loaf crusty bread

Steps to Make It

Gather the ingredients.

Combine 1 large eggplant (peeled and coarsely chopped), 4 large tomatoes (peeled, seeded, and chopped), 3 cloves garlic (finely chopped), 1/4 cup coarsely chopped fresh cilantro, 1/4 cup coarsely chopped fresh parsley, 1 tablespoon paprika, 1 tablespoon cumin, 1 1/2 teaspoons salt, 1/4 cup extra-virgin olive oil, 1/3 cup water, and 1/8 teaspoon cayenne pepper in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.

With a spoon or potato masher, crush and blend tomatoes and eggplant.

Add 1 lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.

The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan

Drizzle extra-virgin olive oil—or chile oil if you like spicy food. Serve with sliced crusty bread.

Feeling Adventurous? Try This Zaalouk Variation!

There’s no single recipe for zaalouk—it’s all about your personal touch! The main variation comes from how you prepare the eggplant. Some cooks prefer to boil it, while others like to grill, roast, or broil it. Each method brings out different nutty or charred flavors, so feel free to experiment and find your favorite version:

1. Broil It: Halve the eggplant lengthwise and place it skin-side up under the broiler. Let it roast for about 15 minutes, or until the skin is scorched and the eggplant is very tender. Scoop out the roasted flesh and puree it with a vegetable masher before adding it to the rest of your ingredients.
2. Make It Super Soft: Bring a pot of water to a boil, then add chopped eggplant. Cook for 12 to 15 minutes until very soft. Drain and mix it with the other ingredients for a smooth, creamy version of the salad.
3. Slice It: Cut the eggplant into slices instead of cubes. Preheat your grill or pan, drizzle the eggplant with olive oil, and grill for a few minutes on each side until slightly charred. After grilling, cube the eggplant and proceed with your recipe.