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Moroccan Zaalouk (Cooked Eggplant and Tomato Salad)

Moroccan Zaalouk (Cooked Eggplant and Tomato Salad)

Moroccan Zaalouk is a smoky, garlicky cooked salad of tender eggplant and juicy tomatoes simmered with cumin, paprika, and olive oil. Soft, jammy, and deeply flavorful, it's traditionally served warm with khobz bread as a dip, side, or light mezze. Vegan, healthy, and ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Ingredients Method Video Notes

Ingredients
  

  • 2 medium eggplants cut into 2 cm cubes
  • 4 ripe tomatoes chopped
  • 4 garlic cloves finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon salt and ¼ teaspoon black pepper
  • ¼ cup chopped cilantro
  • ¼ cup chopped flat-leaf parsley
  • 1 tablespoon lemon juice
  • Cayenne or harissa optional

Method
 

  1. Cut the eggplant into cubes and peel partially or completely if desired.
  2. Warm olive oil in a wide skillet. Add eggplant, tomatoes, garlic, cumin, paprika, salt, pepper, and ¼ cup water.
  3. Cover and cook over medium-low heat for 20–25 minutes until the eggplant is very tender.
  4. Uncover and cook 8–15 minutes more until excess liquid reduces.
  5. Mash lightly, leaving some texture.
  6. Stir in cilantro, parsley, lemon juice, and optional cayenne or harissa. Taste and serve.

Video

Notes

Smoky eggplant + juicy tomatoes + garlic + cumin = Moroccan Zaalouk ✨ My favorite 30-min mezze that tastes even better the next day. Who wants the recipe
 For the most authentic Zaalouk, don't skip the char. A lightly blackened eggplant and slow-simmered tomatoes with good olive oil is the secret — mash it rustic, not smooth, and finish with lemon and cilantro.