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Marrakech.Cooking
Salad

Moroccan Zaalouk (Eggplant and Tomato Salad)

A smoky, garlicky Moroccan cooked eggplant and tomato salad, traditionally served as a starter with bread.

Prep

15 minutes

Cook

30 minutes

Servings

4

Difficulty

Easy

Zaalouk is one of the most common Moroccan salads, and one of the easiest to fall in love with even if eggplant isn’t usually your thing — the vegetable practically disappears into a smoky, garlicky, tomato-based mixture that’s more like a warm spread than a raw salad.

It’s a staple starter across Morocco, almost always served alongside bread for scooping rather than eaten with a fork, and often appears as one of several small salads at the start of a meal rather than as a standalone dish.

This is a good recipe to start with if you’re new to Moroccan cooking — the ingredient list is short, the technique is forgiving, and it introduces the basic cumin-paprika spicing that shows up across a lot of Moroccan cuisine.

Ingredients

  • 2 large eggplants
  • 3 tomatoes, grated or finely chopped
  • 4 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1/4 tsp cayenne pepper (optional, to taste)
  • Salt, to taste
  • Small bunch fresh coriander, chopped
  • Squeeze of lemon juice

Instructions

  1. 1

    Prick the eggplants a few times with a fork. Roast, grill, or char them directly over a flame until the skin blisters and the flesh is soft, about 15-20 minutes.

  2. 2

    Once cool enough to handle, peel off the skin and roughly chop or mash the flesh.

  3. 3

    Heat the olive oil in a pan over medium heat. Add the garlic and cook briefly until fragrant, without browning.

  4. 4

    Add the grated tomatoes, cumin, paprika, cayenne (if using) and salt. Cook for 5 minutes until the tomato softens.

  5. 5

    Add the mashed eggplant and stir well to combine. Cook for 10-15 minutes, stirring occasionally, until the mixture thickens and the flavors meld.

  6. 6

    Stir in the chopped coriander and a squeeze of lemon juice. Adjust seasoning to taste.

  7. 7

    Serve warm or at room temperature with fresh Moroccan bread.

Tips

  • Charring the eggplant directly over a flame (rather than just roasting) adds a smoky depth that's worth the extra step if you have a gas burner.
  • Zaalouk keeps well in the fridge for a few days and the flavor often improves after a day.
  • This dish is naturally vegan and a reliable option for guests with dietary restrictions.

Questions About This Recipe

Is zaalouk served hot or cold?

Both are common — it's often served warm or at room temperature as a starter, alongside other salads like taktouka, with bread for scooping.

What's the difference between zaalouk and baba ganoush?

They share eggplant as a base, but zaalouk is cooked down with tomatoes, garlic and Moroccan spices like cumin and paprika, giving it a saucier, more stew-like texture, while baba ganoush is typically smoother and tahini-based.

Learn to Make This in Marrakech