Roasted Eggplant Salad (Zaalouk) Recipe – By Guest Greenie Nisrine Merzouki

Zaalouk is a classic Moroccan salad that can be enjoyed either cold or warm and is served with bread. Its smoky flavor and many fragrant spices make it a highly popular appetizer for any occasion.


  • 1 medium organic eggplant (cubed)
  • 2 large organic tomatoes (peeled and diced)
  • 3 organic garlic cloves (pressed)
  • 4 tablespoons organic olive oil
  • organic salt and freshly ground organic pepper
  • 1 teaspoon organic cumin
  • 1 teaspoon organic chili powder
  • 1 tablespoon distilled organic white vinegar
  • 1 tablespoon chopped organic parsley, for garnish

1. Preheat the oven to 400º. Place the eggplant in a baking dish and brush it with olive oil. Roast the eggplant for 40 to 50 minutes. Remove from the oven and mash the eggplants with a fork.

2. In a medium frying pan, cook the tomatoes with garlic and olive oil over medium heat for 5 minutes. Add the mashed eggplants and cook for another 10 to 12 minutes, mashing them with a spatula to completely blend them with the tomatoes. Remove from heat and mix in the salt, pepper, cumin, chili powder and vinegar.

3. Serve warm with bread or crackers.

Serves 4

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