Zaalouk is one of the most basic salads of Moroccan cuisine, it is an eggplant ‘Aubergine’ salad which puts off a lot of people to begin with. Cooked salads are a big part of a Moroccan lunch, and you’ll rarely see lunch served without at least one salad or more than one .

you can have it as a side dish or a spread in a super tasty sandwich. it depends on your choice .


  • 2 large aubergines  .
  • 4 tomatoes cut small .
  • 2 tablespoons olive oil .
  • 2 garlic gloves, finely chopped .
  • 1 teaspoon paprika .
  • 2 tsp cumin .
  • 1 tablespoon chopped fresh coriander. 
  • 1 teaspoon salt .


  1.  In a medium pan, heat the olive oil and add all the ingredients.  Cover over medium-low heat ;cook until softened , about 25 minutes.
  2. Stir occasionally to make sure the vegetables don’t stick to the pan.
  3. If you want you can add about 1/4 c of tomato sauce to make it smoother.
  4. Uncover, mash the vegetables and leave over medium heat until all liquids evaporate.
  5. Finaly add salt to taste. Serve it warm or cold, as a side.