Zaalouk – Moroccan Aubergine Salad

La Maison Arabe

Zaalouk is a scrumptious cooked salad made with aubergines. It is one of my favourite salad dishes in Moroccan cuisine and I was thrilled when we learned how to make it at my cooking workshop at La Maison Arabe in Marrakech. Below you’ll find a recipe from La Maison Arabe.

Zaalouk is most delicious when eaten warm with crispy slices of Khubz bread (or any other nice crunchy bread will do). Zaalouk keeps for many days in the refrigerator, tasting better as time goes by. In fact, it is recommended that you make this salad a day ahead.

La Maison Arabe



1 medium eggplant

1 tsp. cumin heaped

1 tbs. finely chopped parsley

1 large tomato, peeled, seeded and diced

2 cloves of garlic, chopped finely and mash with a little salt to taste

1 tsp. salt, to taste

1 tsp. sweet paprika heaped

½ tsp. black pepper

Red chilli powder to taste

½ tsp. white wine vinegar

3-4 tbs. olive oil

 Serves 2


Completely or partially peel the eggplant, or give it is zebra stripes as Dada said, then dice into very small cubes

In a frying pan, drizzle some olive oil and add the eggplant with the mashed garlic.

Cover and cook on low heat with the lid on for 10 minutes.

Once the eggplant starts to turn soft and brown, start mashing it down gently in the pan.

Add the diced tomato along with the paprika, cumin, pepper and chilli.

Add about 2 tsp. of olive oil.

Keep mashing until the tomato is cooked and all ingredients are well blended.

About 5 – 10 minutes more.

Add white wine vinegar before you turn the heat off and sprinkle with parsley before you serve.

Zaalouk salad can be served chilled or warm.

La Maison Arabe

Image source: La Maison Arabe

La Maison Arabe Cooking Workshop | Karoliina Kazi

Zaalouk | Karoliina Kazi

Above is a picture of my Zaalouk salad served at Riad Les Yeux Bleus on our latest trip to Marrakech.

Let me know how you get on if you give it a try.


  1. 18th October 2016 / 8:36 am

    Yum! This sounds really good! I love aubergines, I usually roast them but as I already have these ingredients (apart from the aubergine) I will definitely give this a try. Not sure about eating it cold but I’d certainly try it warm. 😊

    • 18th October 2016 / 11:01 am

      Perfect – let me know how you get on 🙂

  2. 18th October 2016 / 2:55 pm

    Wow this looks delicious (and your photos are super nice as well)! I’l definitely give it a try! xx

    • 19th October 2016 / 12:31 pm

      Excellent 🙂 tastes even better when a talented hubby cooks it 🙂

  3. helenevlacho
    18th October 2016 / 11:14 pm

    Looks fantastic! I might give it a try soon as i like aubergines. We do a similar plate in Greece.

    • 19th October 2016 / 12:06 am

      I can only imagine how good the Greek version must be. What is called?

      • helenevlacho
        19th October 2016 / 7:26 am

        It’s just ”eggplant salad”, most of the ingredients are the same.

        • 19th October 2016 / 12:33 pm

          Great, thank you. I’ll look that up.

          • helenevlacho
            19th October 2016 / 9:04 pm

            If you come to Greece again don’t forget to ask about it. You can easily find it in every restaurant or tavern.

  4. 19th October 2016 / 11:48 am

    great recipe and lovely photos, may have to try this one day thanks for sharing 🙂

  5. 19th October 2016 / 3:37 pm

    That is great! Zaalouk was one of my fav dishes out of everything I ate whilst in Morocco. I was so thrilled when when I read this shared recipe. I am so looking forward to making this dish, along with the Khobz bread. I’m also serving B’stilla – can you recommend a light salad that would compliment?

    • 19th October 2016 / 9:15 pm

      I’m so glad! We had so much fun learning about Moroccan food in Marrakech. I would suggest making Moroccan raw carrot salad as a light side for B’stilla.

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