• 2 Servings
  • 30mPrep Time
  • 70mCook Time
  • 100mReady In
  • Category : Food
  • Subcategory : Salads and vegetables
  • Main Ingredient : eggplant
  • Chef : Khalid Kamal

Zaalouk is a traditional Moroccan salad made of eggplant and tomatoes, cooked to a puree. β€œIt’s an authentic Moroccan dish that can be served hot or cold, says Chef Khalid Kamal, owner of Shokran in Irving Park.


2 medium size eggplants 1/2 cup olive oil 2 cups diced tomatoes 1 tablespoon diced fresh garlic 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup chopped fresh cilantro 1/2 teaspoon ground cumin


  • Bake the eggplants in a 400 degree oven for 45 minutes.
  • Peel the skin off and discard.
  • Dice the remaining eggplant.
  • Heat the olive oil in a medium skillet over medium heat.
  • Add the tomatoes and garlic.
  • Mix well, then stir in the paprika, salt and pepper and simmer for 20 minutes.
  • Add the diced eggplant, cilantro and cumin.
  • Cook for 5 minutes.
  • Serve hot or chilled.