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Zalouk Salad

  • Author: Sheila McGrory-Klyza
  • Yield: 4 1x


This cooked eggplant salad, adapted from a recipe by La Maison Arabe, is redolent with the flavors of Morocco.


  • 2 medium eggplants
  • 2 cloves of garlic
  • ½ teaspoon (2.46 ml) sea salt
  • 2 tablespoons (29.57 ml) olive oil
  • 2 large tomatoes
  • 2 teaspoons (9.86 ml) sweet paprika
  • 2 teaspoons (9.86 ml) cumin
  • ½ teaspoon (2.46 ml) black pepper
  • chile to taste
  • 1 teaspoon (4.93) white wine vinegar
  • 2 tablespoons (29.57 ml) finely chopped parsley


  1. Peel the eggplant, leaving thin stripes of skin spaced about an inch apart. Dice the eggplant and put it in a frying pan.
  2. Peel and finely chop the garlic. Using the side of a knife, mash it together with the salt and olive oil. Add this mixture to the pan and stir to combine with the eggplant. Cook on low heat, covered, for 5 minutes.
  3. Turn and mash the eggplant with a wooden spoon while it continues to cook, uncovered, until it softens and browns, about 10 minutes.
  4. Peel and dice the tomatoes and add them to the eggplant. Stir to combine.
  5. Add the paprika, cumin, black pepper, and chile and continue mashing and cooking until the mixture is well blended, about 5 minutes.
  6. Stir in the vinegar and remove the pan from the heat.
  7. Sprinkle with parsley before serving (warm or chilled).
  • Category: salad
  • Cuisine: Moroccan
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