Easy Zaalouk Recipe - Moroccan eggplant and tomato salad (two variations!)

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zaalouk in white bowl with ingredients in background

Easy Zaalouk Recipe - Moroccan eggplant and tomato salad (two variations!)

Zaalouk is a delicious Moroccan eggplant and tomato dip with spicy pepper. Serve this roasted eggplant as salad or dip with olive and spice.

Course starter

Cuisine Israeli

Keyword eggplant and tomato dip, eggplant and tomato salad, gluten free chocolate muffins, Middle Eastern, quick, summer, vegan

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 194kcal

Author Ksenia Prints

Equipment

Baking sheet
tin foil
tongs
Mixing bowls

Ingredients

Zaaluk roasted eggplant salad:

2 large eggplants
2 tomatoes chopped finely
2 hot green peppers chopped finely seeds removed
4 cloves garlic minced
1 teaspoon cumin
¼ cup olive oil
juice of ½ a lemon
Salt and pepper to taste

Tomato-basil roasted eggplant salad:

2 large eggplants
2 tomatoes chopped finely
2 yellow red or orange peppers (or a mix thereof)
2 teaspoons paprika powder
2 teaspoons cumin
2 garlic cloves
¼ cup olive oil
½ lemon, juice of or 4 tsps red wine vinegar
1 handful fresh basil
Salt and pepper, to taste

Instructions

Turn on the oven or grill to a high heat. Arrange the eggplant on an aluminum-covered baking sheet (or better yet, directly on the grill), and grill until the eggplant is completely, utterly blackened, turning it occasionally to ensure an even blistering (approximately 30-40 minutes).
If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven about 15 minutes after the eggplant.
Then, using plastic thongs or your hands (NEVER metal), put the eggplant (and bell peppers, if using) in a plastic bag and let rest until cool enough to handle.
Once cooled, peel the eggplant (and bell peppers) with your hands, and remove the flesh. Drizzle with a bit of lemon and set aside, covered in plastic wrap.
Chop the rest of the ingredients. Season, taste, and correct seasonings as needed. Add a drizzle of olive oil right before serving.
Serve Moroccan zaalouk immediately, though it gets even better with time. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

Nutrition