Moroccan · Salad
Zaalouk (Smoky Moroccan Aubergine & Tomato Salad)
Zaalouk is the cooked aubergine-and-tomato salad that anchors almost every Marrakech table of mezze. Aubergines are roasted or fried soft, then melted down with tomato, garlic, cumin, paprika and coriander into a rich, smoky, spoonable dip. Eaten warm or at room temperature, scooped with bread — never with cutlery.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 large aubergines (about 600 g)
- 4 ripe tomatoes, peeled and chopped (or 400 g chopped tomatoes)
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp cayenne or a little harissa (optional)
- 3 tbsp olive oil
- Juice of 1/2 lemon
- 1 small bunch coriander and parsley, chopped
- Salt to taste
Method
- 1
Cook the aubergine
Peel the aubergines in stripes and cube them, then boil or steam until very soft (about 12 minutes) — or roast whole at 200°C until collapsing for a smokier result. Drain and mash roughly.
- 2
Start the tomato base
Warm the oil in a wide pan, add garlic and the spices for 30 seconds, then add the tomatoes and cook down 10 minutes until jammy and most liquid has gone.
- 3
Combine
Stir the mashed aubergine into the tomato and cook together 10–15 minutes, mashing and stirring, until thick, glossy and no longer watery.
- 4
Finish
Off the heat stir in lemon juice, most of the herbs and salt to taste. Adjust cumin and paprika.
- 5
Serve
Spread on a plate, pool a little olive oil on top, scatter the last herbs and serve warm with fresh khobz bread.
Chef's tips
- Cook off the moisture properly — watery zaalouk tastes thin. It should hold its shape on the spoon.
- Roasting the aubergines whole over a flame or in a hot oven adds the smoky note that steaming misses.
- It tastes better the next day once the spices have married; make it ahead.
Frequently asked questions
Is zaalouk served hot or cold?
Either. It is most often served warm or at room temperature as part of a spread of cooked salads, scooped with bread rather than eaten with a fork.
How long does zaalouk keep?
Three to four days covered in the fridge, and the flavour deepens. Bring it back to room temperature or warm gently before serving.
Can I make zaalouk without frying?
Yes. Boiling or steaming the aubergine keeps it lighter and lower in oil; roasting whole gives the smokiest flavour. Frying is traditional but not essential.