Zaalouk (Spicy Aubergine Salad) - Morocco

READY IN: 50mins
Recipe by Mme M

Called ajlouk in Tunisia. Make this a little in advance, so the flavors blend well. If you can't find harissa, add 1 tsp paprika and a good pinch of cayenne.

Top Review by Chef Kate

This was an interesting flavor but the texture was a bit off-putting for me. And even with the red of the tomatoes, once they cooked into a sauce and were mixed with the eggplant, the result was a sort of thick paste. It seemed less a salad and more a sort of sauce or condiment.

Ingredients Nutrition


  1. Boil the aubergines and the garlic in a pan of boiling, salted water for 30 minutes or until they are very soft.
  2. Drain, then chop the aubergines with the garlic in a colander, mashing down with a fork, pressing all the water out.
  3. Put the tomatoes into the emptied pan and cook on low heat for 20 minutes, or until reduced to a thck sauce. Stir it occasionally.
  4. Mix with aubergines and the rest of the ingredients.
  5. Season to taste.

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