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Zaalouk Recipe

Zaalouk is one of the most classic salads of Moroccan cuisine. Its velvety and silky texture is packed with Moroccan aromas. You can enjoy it on its own as a dip, but you can also have it as a side dish or a spread.

Enjoy zaalouk without moderation because on top of being a delightful treat, zaalouk is a fresh and healthy vegan recipe.


Serves 4

  • 2 tablespoons olive oil

  • 2 large eggplants

  • 4 medium tomatoes seeded and chopped

  • 1 garlic gloves, finely chopped

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • ½ teaspoon ginger powder

  • 1 tablespoon chopped fresh cilantro

  • 4 tablespoons Mina Green Harissa

  • 1 tablespoon vinegar

  • Salt to taste



  • Peel 3-4 vertical strips of skin from each eggplant. Discard the vertical strips and dice the eggplants into 1 inch cubes. Peeling a few strips allows the zaalouk to be softer when cooked.

  • In a medium sized pan, heat the olive oil and add all the ingredients. Cover over low medium heat until the vegetables are soft, about 25 minutes. Stir occasionally to make sure the vegetables don't stick to the pan.

  • Uncover, mash the vegetables and leave over medium heat until all liquids evaporate.

  • Serve warm or cold, as a side, a dip or a spread.


  • Zaalouk can be kept up to 4 days in the fridge.

  • If served as a dip, drizzle some olive oil on your zaalouk.


Made with Mina Green Harissa

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