Traditional Moroccan Roasted Eggplant Salad (Zaalouk)
Traditional Moroccan roasted eggplant salad (zaalouk) is a flavorful and healthy appetizer that brings the bold spices of North Africa to your table. This warm, smoky dish blends roasted eggplant with tomatoes, garlic, and classic Moroccan seasonings for a delicious spread or side dish that’s naturally vegan, kosher, and gluten-free.
What Is Zaalouk?
Zaalouk (also spelled zalouk or zaluk) is a beloved Moroccan eggplant salad typically served as a starter or side dish. Unlike raw salads, zaalouk is a cooked salad—made by roasting eggplant and simmering it with tomatoes, garlic, paprika, cumin, and a touch of heat. It’s often enjoyed warm or at room temperature with warm bread, especially khobz.
Why You’ll Love This Traditional Moroccan Roasted Eggplant Salad (Zaalouk)
- Bursting with rich, smoky flavor
- Naturally vegan and gluten-free
- Delicious served hot, warm, or chilled
- Perfect with pita or crusty bread
- Great for Shabbat, holidays, or mezze platters
Ingredients
- 2 lbs eggplant, peeled and sliced
- 2–3 garlic cloves, crushed
- 1½ tsp sweet paprika
- 1½ tsp ground cumin
- ¼ tsp red pepper flakes (optional)
- 2 cups tomatoes, peeled and chopped
- ½ cup water
- 1 tsp sea salt
- Fresh black pepper, to taste
- 1 bay leaf
- 1 tsp lemon juice
- ½ cup fresh cilantro, chopped
- Olive oil, for roasting and finishing
How to Make Moroccan Roasted Eggplant Salad (Zaalouk)
Step 1: Roast the Eggplant
Preheat oven to 450°F. Arrange eggplant slices on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 35 minutes or until golden brown and soft. Let cool slightly.
Step 2: Prepare the Tomato Base
In a large sauté pan, heat olive oil. Add garlic and cook for 30 seconds, then stir in paprika, cumin, and red pepper flakes. Quickly add tomatoes, water, salt, pepper, and bay leaf. Simmer for 5 minutes.
Step 3: Combine and Simmer
Chop the roasted eggplant into bite-sized pieces. Add to the tomato mixture. Stir to combine and simmer on medium-low for 5 more minutes.
Step 4: Finish and Serve
Stir in lemon juice and chopped cilantro. Taste and adjust seasoning. Drizzle with olive oil and serve warm or at room temperature.
Final Tips
For an extra touch of authenticity, serve zaalouk alongside fresh Moroccan bread, olives, or grilled fish. This dish also stores well and develops even more flavor the next day.
Traditional Moroccan Roasted Eggplant Salad (Zaalouk)
DESCRIPTION
INGREDIENTS
INGREDIENTS
- 2 lbs eggplant
- 2-3 garlic cloves (crushed)
- 1½ tsp sweet paprika
- 1½ tsp cumin
- ¼ tsp red pepper flakes
- 2 cups tomatoes (peeled and chopped )
- ½ cup water
- 1 tsp sea salt
- black pepper (to taste)
- 1 bay leaf
- 1 tsp lemon juice
- ½ cup cilantro (chopped)
- olive oil (for roasting the eggplant and for finishing the salad)
INSTRUCTIONS
INSTRUCTIONS
- Peel the eggplant and slice lengthwise into ¼ inch thick slices. Drizzle a large parchment-lined baking sheet with a generous Tablespoon of olive oil and arrange the slices evenly. Depending on the size of your sheet, you may need another one to accommodate the eggplant. Drizzle another generous Tablespoon of olive oil over the slices, sprinkle with a pinch of salt, and roast in a 450°F oven. Roast until the slices are cooked and browned, around 35 minutes. (This follows a method similar to the one used in my recipe for Eggplant Fatteh, so check it out if you want to see a picture of what the eggplant slices will look like when cooked.) Once they are golden brown, remove from the oven and let cool for a few minutes on the counter.
- In a large sauté pan over medium-high heat, add 1 Tablespoon of olive oil and the garlic and cook for around 30 seconds. Add the paprika, cumin, and hot pepper flakes and bloom the spices in the hot oil for 10 seconds before quickly adding the chopped tomatoes, water, salt, black pepper, and bay leaf. Let the sauce simmer for 5 minutes.
- Now chop the cooked eggplant slices into bite-sized pieces. Add them to the sauté pan, stirring to combine. Reduce the heat to medium-low, cover, and let it simmer for another 5 minutes.
- The eggplant should now be fully cooked and tender but shouldn’t have disintegrated. Remove from the heat and stir in the lemon juice and the chopped cilantro. Give it a taste for seasoning and adjust accordingly. Serve hot, warm, or room temperature with a drizzle of olive oil and a squeeze of lemon.
