Zaalouk Eggplant Salad
A Moroccan cooked eggplant and tomato salad seasoned with garlic, cumin, paprika, lemon, cilantro, and parsley. Serve it warm, room temperature, or chilled as a salad, dip, or side.
- appetizer
- cilantro
- cooked salad
- cumin
- dairy-free
- dinner
- dip
- egg-free
- eggplant
- entertaining
- fresh
- garlic
- gluten-free
- lemon
- light
- lunch
- maghrebi
- make-ahead
- moroccan
- north african
- nut-free
- oven-roasted
- paprika
- parsley
- plant-based
- roma tomatoes
- salad
- side dish
- snack
- stovetop
- tomato
- vegan
- vegetarian
- zaalouk
- zaalouk eggplant salad
- Cuisine
- Moroccan
Shopping options
Check ingredients to include themPackage used · most used first
Roma tomatoes · 16 Ounce
Fresh Roma Tomato
83%
Details
eggplant · 24 Ounce
Eggplant
60%
Details
fresh cilantro, chopped · 0.5 Cup
Cilantro
50%
Details
garlic cloves · 0.5 Ounce
Garlic
33%
Details
fresh parsley, chopped · 0.25 Cup
Parsley
25%
Details
extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
ground cumin · 1.5 Teaspoon
Kroger® Ground Cumin Shaker
8%
Details
fresh lemon juice · 2 Tablespoon
Kroger® 100% Lemon Juice
7%
Details
sweet paprika · 1 Teaspoon
McCormick Paprika
4%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- eggplant-24 oz
- Roma tomatoes-16 oz
- garlic cloves-1/2 oz
- fresh cilantro-1/2 cup
- fresh parsley-1/4 cup
- extra-virgin olive oil-3 tablespoons
- fresh lemon juice-2 tablespoons
- ground cumin-1 1/2 teaspoons
- sweet paprika-1 teaspoon
- kosher salt-1 teaspoon
Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the eggplant, dice the tomatoes, mince the garlic, and chop the herbs.
Wash the eggplant, tomatoes, cilantro, and parsley before cutting.
Keep fingers tucked away from the knife blade while cutting and chopping.
Toss the eggplant with 2 tablespoons olive oil and 0.5 teaspoon salt on the baking sheet. Roast for 25 to 30 minutes, stirring once, until the eggplant is very tender and lightly browned.
Use oven mitts when handling the hot baking sheet.
Keep the eggplant in a single layer while roasting to reduce steaming and splattering.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic, cumin, and paprika, then stir for 30 seconds until fragrant but not browned.
Use caution when adding garlic and spices to hot oil to avoid splatter.
Add the diced tomatoes and remaining 0.5 teaspoon salt. Cook for 10 to 12 minutes, stirring often, until the tomatoes break down into a thick sauce.
Add the roasted eggplant to the skillet. Mash gently with a spoon and cook for 5 to 7 minutes until the mixture is cohesive, soft, and no longer watery.
Use oven mitts or a dry towel if the skillet handle is hot.
Stir in the lemon juice, cilantro, and parsley. Cook for 1 minute, then taste and adjust texture by mashing slightly more if desired.
Remove from heat and let the zaalouk rest for 10 minutes. Serve at room temperature as a cooked salad, dip, or side.
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