Go Back
+ servings

Zaalouk - Moroccan Eggplant and Tomato Salad

Prep Time15 mins
Cook Time15 mins
Soaking the Eggplant1 hr
Total Time1 hr 30 mins
Course: mezze, Salad, Sides
Cuisine: Mediterranean, Moroccan
Keyword: Eggplant, Tomato
Servings: 6 Servings as side
  • 1 medium to large eggplant about 6 cups when cubed
  • 2 large tomatoes about 3 cups diced
  • 1 small zucchini about 2 cups diced
  • 1/2 cup onion chopped
  • 3 TBS extra virgin olive oil
  • 2 large cloves garlic minced
  • 1/4 cup onion finely diced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp red pepper flakes or to taste
  • 1/4 cup parsley chopped
  • Juice of one lemon or sherry vinegar
  • Kosher salt and fresh ground black pepper to taste


  • Peel 4 stripes on the skin of the eggplant
  • Remove the top, and dice into 1” cubes
  • Place the eggplant cubes in a large bowl, sprinkle with kosher salt and cover with fresh water
  • Set aside for 30 minutes to an hour
  • Halve the tomatoes and remove the seeds
  • Dice the seeded tomatoes in a large dice (1/2” - 3/4”)
  • Dice the courgette similar sized to the tomatoes
  • Once the eggplant has finished soaking, drain and set aside.
  • Heat the olive oil in a large skillet over medium high heat
  • Add tomatoes and onions. Cook until tomatoes begin to soften, stirring often
  • Add the garlic, paprika, cumin, and red pepper flakes and stir to combine
  • When the spices begin to smell fragrant, add the eggplant, courgette, and parsley
  • Stir to combine
  • Reduce heat to medium low, cover, and cook for 20 minutes or until vegetables are all soft
  • Remove the lid, and using the back of a spoon or potato masher, mash the eggplant, tomato and courgette
  • Add the lemon juice (or sherry vinegar), salt and pepper and stir to combine
  • Simmer uncovered until all the liquid has evaporated
  • Serve hot, warm, or cold as a side, salad or mezze