Zaalouk (Eggplant and Tomato Salad)
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons olive oil
- 2large eggplants (about 1 ¼ pounds), chopped into 1½-inch chunks
- 4medium tomatoes (about 1 pound), grated
- 3garlic cloves, grated
- 2teaspoons sweet paprika
- 1teaspoon ground cumin
- 1teaspoon fine sea salt
- 2tablespoons finely chopped fresh cilantro
- ½ teaspoon honey (optional)
- ½lemon, juiced (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
151 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the olive oil in a large pan over medium and add the eggplant, tomatoes, garlic, paprika, cumin, salt and fresh cilantro.
- Step 2
Mix the ingredients together with a wooden spoon and cover the pan. Cook over medium-low heat until the vegetables are soft, stirring occasionally to make sure that they don’t stick to the bottom of the pan, about 25 minutes
- Step 3
Remove the lid and crush the vegetables with the back of the spoon. Cook over medium heat, stirring occasionally, until all the liquid has evaporated, 7 to 10 minutes. Taste and adjust the seasoning, adding salt, honey and lemon juice, if desired.
- Step 4
Serve warm or cold, garnished with chopped cilantro and a drizzle of olive oil. Keep in the fridge in a sealed container for up to 2 days.
Private Notes
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Cooking Notes
Shane
I lived in Morocco with a Moroccan family as a teenager. Zaalouk is one of my favorite Moroccan dishes. In my own recipe, provided by my Moroccan mother, the eggplant are halved, salted and then baked. Afterwards they are barber-striped, chopped and cooked with the tomatoes and other ingredients. The key to good Zaalouk is that it must be cooked down to a thick paste - it can't be wet. I use cumin, cayenne and cardamom in my Zaalouk, each added until it tastes just like home.
Ariel
I grate tomatoes all the time for Indian dishes — as someone else said, cut in half and grate with box grater until you reach the skin. It’s easy and quick. Do it in a curved dish - like a pie plate - because it can be watery and you want the juice in your dish, not all over the kitchen counter.
Kim
I half-peeled the eggplant. I halved the recipe but like usual I start the recipe with halves, get distracted by the radio, and add all the later ingredients per the directions. In this case that meant double the seasonings. Still good! Also used smoked paprika instead of sweet because I love it.
leo
Leave eggplant skins on. Photo shows eggplant skins in the dish (if you look closely). An alternative would be to partially peel.
Rob
Just get a medium sized bowl, and put in a box grater. Cut tomatoes in half and grate down to the skin.
Bea Seeking
Peel the eggplants?
Linda
To grate tomatoes no need to cut in half. Hold the tomato with the stem end (top) facing the inside of your palm. Proceed to grate on the large holes of a box grater until you reach the end. The skin magically stays intact in your hand as the flesh is being grated!
Chris
Delicious! Made with a few modifications based on the reviews: roasted the eggplant (tossed with olive oil, salt and pepper), grated heirloom tomatoes, added the roasted eggplant, grated garlic, cumin, salt and smoked sweet paprika, and simmered to a paste. The eggplant skins seemed to stay pretty separate so I pulled them out (next time would peel beforehand). Did not need the honey or lemon, but if tomatoes weren’t so great, might need. Cilantro at the end for a fresh note.
Waddle Dee
Peel the eggplants.
Anne
I agree that, as written, the final result lacked a little something. I added more of the seasonings and still came up a little short on flavor. Then I added 2 teaspoons of a rather fiery Moroccan harissa and that did the trick. It was delicious. But be careful with that stuff.
Janice F
A wonderful side dish with grilled lamb chops and orzo pasta tossed with olive oil and minced parsley. My tomatoes weren’t as flavorful as I’d have liked, so added a couple of tablespoons of tomato paste. Per some reviewers suggestions, I added a squirt of sriracha to give a little heat. we loved it.
PAT
The difference between a good Zaalouk and a great one is using a fork to peel out 'noodles' of smoked eggplant so the final result isn't a mash but a lovely textured hot salad. Many cuisines have mashed eggplant (Indian bharta for example) but introducing texture is everything. Learnt this hack from British cook Tara Stevens! Texture converts eggplant haters to lovers!
Bonnie
Delicious, with some changes. Cut 2 eggplants into cubes, combined with 2 cups halved cherry tomatoes, olive oil and the recommended spices plus a tsp of ras al hanout. Put olive oil in bottom of oven proof dish, added vegetables and covered with foil. Cooked in oven until eggplant was tender, top with a block of feta cheese in chunks. Returned to oven for 10 minutes til feta softened. Definitely put on the honey and lemon at the end - made a delicious difference. Serve on rice to soak up juices
Susan in Seattle
Made a small batch with one Chinese eggplant, and two med/small yellow heirloom tomatoes, added cayenne per one of the comments. Left the skin on the eggplant - it was too skinny to peel. The cayenne gave it a big kick, but about a teaspoon or two of Meyer lemon juice made it sing. Will definitely do this again - it's hard to find good & interesting eggplant recipes. This made me like eggplant!
Marc
This was perfection. I didn't have cilantro so I replaced it with 1 1/2 TBSP of parsley and 1/2 TBSP chopped mint and I gotta stick with this now it's too good just like this. FWIW I peeled half the eggplant, and found the pieces needed to be a bit smaller - like 1" instead of 1 1/2".
kssinbrooklyn
Meh. It was easy enough to make, but definitely needed something. I threw in some harissa spice, and it helped, but not enough.
Phil S
Remarkably flavorless, even with heirloom tomatoes and doubled spices.
PAT
The difference between a good Zaalouk and a great one is using a fork to peel out 'noodles' of smoked eggplant so the final result isn't a mash but a lovely textured hot salad. Many cuisines have mashed eggplant (Indian bharta for example) but introducing texture is everything. Learnt this hack from British cook Tara Stevens! Texture converts eggplant haters to lovers!
Kim Ston
Should we keep the tomato juice? Or discard it and add only the grated tomato flesh?
Ellen
Just made it. I can see why people like this. It's like baba ghanouj but with tomatoes instead of tahini. I will be making this again.
Sheryll
This is a great recipe! I used good smoked paprika and it gave the whole dish an extra boost.
Cynthia
Grated tomatoes? I've never heard of that before and I'm not sure how one would go about grating a tomato. Aren't they too squishy to grate? Is there a reason diced tomatoes wouldn't work just as well?
Ellen
I think there is no reason. At the end I was like, you know what this needs? An immersion blender! Problem solved.
Sarah in Boston
What type of eggplant should I get at the store? The large wide ones, not the Japanese or white ones, right?
Laundy
This recipe is quick, easy and tasty. I loved grating the tomatoes--so much fun. It's a great summer/fall recipe for using eggplants, tomatoes and garlic straight from the garden. Next time, I'll try charring the eggplant. I served it alongside of "George Foremanned" salmon.
Hank
I enjoy everything eggplant.
Janice F
A wonderful side dish with grilled lamb chops and orzo pasta tossed with olive oil and minced parsley. My tomatoes weren’t as flavorful as I’d have liked, so added a couple of tablespoons of tomato paste. Per some reviewers suggestions, I added a squirt of sriracha to give a little heat. we loved it.
Chris
Delicious! Made with a few modifications based on the reviews: roasted the eggplant (tossed with olive oil, salt and pepper), grated heirloom tomatoes, added the roasted eggplant, grated garlic, cumin, salt and smoked sweet paprika, and simmered to a paste. The eggplant skins seemed to stay pretty separate so I pulled them out (next time would peel beforehand). Did not need the honey or lemon, but if tomatoes weren’t so great, might need. Cilantro at the end for a fresh note.
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