If there’s one dish that instantly transports me to a Moroccan kitchen, it’s Zaalouk. This classic Moroccan eggplant salad is smoky, garlicky, warmly spiced, and deeply comforting, the kind of recipe that’s meant to be shared, scooped up with bread, and enjoyed slowly.
Zaalouk is a staple in Moroccan homes, which is often served as a mezze, side dish, or appetizer, and you’ll find it on tables during everyday meals, special gatherings, and holidays alike. Simple ingredients come together to create bold flavor, proving once again that Moroccan cuisine is all about balance, patience, and love.
This Moroccan eggplant salad is the perfect addition to any Moroccan meal or even as an appetizer for your next dinner party.
Ingredients
It’s naturally vegan, dairy-free, and gluten-free, making it a beautiful option for a variety of diets and one that never feels like it’s missing anything.
- Eggplant
- Vegetable Oil
- Tomatoes
- Garlic
- Cilantro
- Spices: Cumin, Paprika, Salt, and Pepper
See recipe card for quantities.
Instructions
The key to a great zaalouk is how you prep the eggplant. You don't want to peel the whole thing. I like to peel it halfway (leaving stripes of skin) before dicing it into ½ inch cubes. This keeps a lovely bit of texture in the final dip.
While you can roast the eggplant, today we are frying it. Heat vegetable oil and cook the eggplant cubes with a sprinkle of salt until they are golden and cooked through. This gives it that rich, melt-in-your-mouth consistency.
While the eggplant fries, we build our flavor base in a separate pan, with freshly diced tomatoes, crushed garlic, and chopped cilantro.
Once the tomato mixture breaks down into the sauce, we toss in our fried eggplant. This is where the magic happens! Season it with cumin, paprika, salt, and black pepper, mixing until the spices are evenly distributed and the flavors meld together. Serve warm with some bread or use it as an addition to a kefta sandwich, Trust me, you won't believe something this easy tastes this good.
Tips for the Best Zaalouk
- Taste and adjust: salt and olive oil bring everything together
- Cook the eggplant fully: undercooked eggplant will ruin the texture
- Let the tomatoes reduce for maximum flavor
- Mash slightly, not completely: zaalouk should have texture
Storage & Make-Ahead
Zaalouk keeps well in the refrigerator for up to 4 days and actually tastes better as the flavors deepen. Store it in an airtight container and bring to room temperature before serving.
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