Moroccan Tomato Eggplant Salad (Zalouk) | Vegan & Gluten Free

Moroccan Tomato Eggplant Salad (Zalouk) | Vegan & Gluten Free

If you like Mediterranean flavors you will definitely like this salad! I love all kinds of dishes with eggplant and this one I make a few times a year because it’s easy and so versatile.

Zalouk is a traditional Moroccan salad made with cooked eggplant and tomatoes, that’s usually served warm as dip or spread. Usually the eggplant is grilled and then mixed with the tomatoes and spices but my version is a little less complicated.

I simply bring all ingredients to a simmer until I achieve a creamy consistency. For this recipe you will need just a few pantry friendly ingredients and less than an hour to prepare. It’s a very flavorful dish and can be enjoyed as a side dish with a lot of other foods.

You will need a good amount of onion and garlic for flavor and a mixture of cumin, onion salt, paprika and pepper. I added some Zaatar in this salad. Traditionally it’s not used in Zalouk but I love the flavor it gives. Also you will need fresh tomatoes and fresh parsley. I really think they elevate the flavor. And lastly it calls for a good amount of good quality olive oil since this is a dip!

Make sure you try this salad! It’s very easy to make and it’s super healthy and delicious! Plus it’s vegan and gluten-free. And don’t forget some good bread to dip!

Moroccan Tomato Eggplant Salad (Zalouk) | Vegan & Gluten Free

  • Servings: 3-4
  • Print

A delicious warm eggplant and tomato salad with a mixture of spices and fresh parsley!


  • 2 medium sized eggplants
  • 3 medium tomatoes
  • 2 cloves garlic, minced
  • 1 medium sized onion, diced
  • 1 Tbsp tomato paste
  • 2/3 cup water
  • 2 Tbsp olive oil (plus more for garnish)
  • 1/2 bunch of fresh parsley, chopped (plus more for garnish)
  • 2 Tbsp lemon juice
  • 1 tsp onion salt
  • 1 tsp cumin
  • 1/2 paprika
  • 1 tsp zaatar
  • -pinch of cayenne (optional)

  • lemon slices for garnish


1. Peel your eggplants and cut them in 2 inch thick pieces. Peel your tomatoes and roughly chop them.

2. In a medium size saucepan heat your olive oil and add onion and garlic. Sautee for 2 minutes until translucent. Add your spices and stir. Add your eggplant, tomato and water bring to a simmer on medium high heat. Reduce heat to medium low, cover with the lid and let simmer for 30 minutes until the eggplant and tomatoes are soft enough torahs with a fork.

3. Uncover, add chopped parsley and lemon juice and let simmer for another 5-10 minutes until all liquids are absorbed.

4. Serve warm with a good drizzle of olive oil, more fresh parsley and some lemon wedges and enjoy with some hard crusted bread!

Leave a Reply