Go Back Email Link
–+ servings
Zaalouk on a plate surrounded by pita triangles.
Print Recipe
No ratings yet

Moroccan Zaalouk Recipe (Eggplant Salad/Dip)

Moroccan Zaalouk is a traditional North African cooked salad made with eggplant, tomato, red peppers, and spices. This recipe is oven-roasted, which deepens the flavor and is well worth the extra effort!
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern, Moroccan, North African
Diet: Gluten Free, , Vegetarian
Servings: 6 servings
Calories: 204kcal
Author: Ruth Grindeland

Equipment

  • 2 baking sheets
  • 1 sheet of parchment paper
  • 1 medium bowl
  • 1 sheet plastic wrap
  • 1 colander
  • 1 skillet
  • 1 wooden spoon
  • 1 chef knife
  • 1 cutting board

Ingredients

  • 2 large red bell peppers, halved lengthwise, stems and seeds removed
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 large eggplants (aubergines), pierced all over with a fork
  • 4 garlic cloves, minced
  • 1 and ½ tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon Aleppo pepper
  • 2 large (9 ounces) ripe Roma tomatoes, roughly chopped, then puréed
  • ¼ cup parsley leaves, finely chopped
  • ¼ cup cilantro leaves, finely chopped
  • ½ teaspoon granulated sugar
  • 2 tablespoons fresh lemon juice
  • ¼ cup tahini (optional)
  • salt and black pepper

Instructions

  • Prep: Preheat your oven to 450°F. Line two baking sheets with parchment paper. Cut the bell peppers in half and place them skin-side up on one tray. Lightly drizzle the top with olive oil or a high-heat oil.
    Place the eggplants whole on a separate tray. Arrange both trays in the oven, with the bell peppers on the top rack. Roast the peppers for 25–30 minutes until the skins are charred and their flesh is soft. Roast the eggplants for an additional 25 to 30 minutes, for a total of 50 minutes.
  • Red Peppers: Place the roasted red bell peppers in a bowl and cover them with plastic wrap. Let them sit for 20 to 30 minutes. As they cool, the steam will loosen the skin, making it easier to peel off.
    After 20 minutes, remove them from the bowl and peel off the skin. Roughly dice the peppers
  • Eggplants: Remove the eggplants from the oven and let them cool. Remove the stems and skins. The exterior skin should peel off like unwrapping a gift. If there are too many seeds, you can remove them.
    Place the interior of the eggplant in a colander and let it drain for 20 minutes. Press down occasionally to help squeeze out any remaining water. Then, roughly chop the eggplants.
  • Spices: Heat ¼ cup oil in a skillet over low heat. Add the garlic, tomato paste, paprika, cumin, and Aleppo pepper. Stir and cook for one to two minutes, until fragrant.
  • Tomatoes: Purée the tomatoes in a blender. Stir in the blended tomatoes, fresh parsley, fresh cilantro, sugar, and salt. Simmer until the sauce thickens, about six minutes.
  • Add the Vegetables: Stir in the peppers and eggplant. Cook the ingredients together for 5 minutes. Remove from the heat and top with lemon juice. Let cool.
  • Serve: Spoon the zaalouk into a shallow bowl or plate. Use the back of your spoon to create a well. Drizzle tahini sauce into the well. Top with fresh cilantro and parsley. Serve warm or at room temperature with pita for scooping.
    Note: Ottolenghi recipe uses tahini sauce. I love the flavor, but I made this ingredient optional because it is not a traditional topping.

Notes

Storing instructions: Store zaalouk in an airtight container in the fridge for up to 5 days. The flavors develop over time, making it even more delicious the next day!
Recipe Credit: Yotam Ottolenghi

Nutrition

Calories: 204kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 39mg | Potassium: 613mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2025IU | Vitamin C: 65mg | Calcium: 51mg | Iron: 2mg