0 0

Notice: Undefined variable: btn_class in /home/gaurirei/public_html/ on line 211

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
4 small Aubergine
3 tablespoons Olive oil
2 teaspoons Garlic paste
1 tablespoon ground Cumin
1 teaspoon Paprika
A handful fresh Parsley
To taste Salt and pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

Zaalouk is a steamed aubergine salad that's very light and soft, without sacrificing the flavour. With its distinctive North-African taste, it goes very well with feta, bread, and tomatoes.

  • 25 minutes
  • Serves 4
  • Easy




This aubergine salad originates in Morocco and uses just a handful ingredients to create a delicious dish. Compared to other aubergine dishes, zaalouk is much quicker to prepare thanks to the fact that the aubergine is steamed. This will also result in a very soft and light texture, enhanced by the cumin, garlic, and paprika.

If you use small aubergines, they will cook even faster and zaalouk will be one of those “lazy” dishes to keep up your sleeve for when you’re pressed with time or you don’t really feel like spending a lot of time in the kitchen.

To prepare your zaalouk, start with piercing your aubergines with a knife all around their surface. Then, place them in a steamer or a steaming basket, and cook for 15 minutes (add 5 minutes if the aubergines are large). Remove from the heat, then cut off the stems of the aubergine and mush the remaining pulp. Mix in the spices and seasoning.

Put in the fridge for a couple of hours before serving. Zaalouk goes very well with crumbled feta, pita bread, and tomatoes.


(Visited 54 times, 1 visits today)


20 minutes

Steam the aubergines

Rinse well the aubergines, then pierce them with a knife on all sides. Transfer the aubergines to a steamer or a steaming basket, and steam for 15 minutes. If you are using large aubergines, steam for 5 more minutes: you want your aubergine pulp to be nice and soft. Take off the heat and transfer to a chopping board.

5 minutes

Mash the aubergines

Chop off the aubergines' stems, then mash the remaining skin and pulp with a fork, or a potato mash. Mix in all the remaining ingredients and transfer to a container. Allow to cool down to room temperature, then transfer to the refrigerator for a couple of hours before serving.



Serve your zaalouk cold, with pita bread, tomatoes, or feta cheese. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Mash Mahrous and braised chicory
Lemon and (vegan) Parmesan roasted peppers
Mash Mahrous and braised chicory
Lemon and (vegan) Parmesan roasted peppers

Add Your Comment