Zaalouk (Moroccan Eggplant Tomato Salad)


Prep time
Cooking time45 minutes
Total time45 minutes


This is a hearty main dish that can be served over brown rice, or served as a dip with veggies and pitas (it's equally as good hot or cold).  Grilling or roasting the eggplant first will give it a more complex flavor.


3 tablespoons
olive oil
eggplant (peeled and diced into 1 inch cubes)
1/2 cup
onion, yellow (diced)
tomato (medium, peeled and diced)
4 cloves
garlic (minced)
1/4 cup
parsley, fresh (minced)
2 teaspoons
2 teaspoons
cumin seeds (toasted)
2 teaspoons
harissa sauce (optional, 1/2 tsp cayenne can be used instead )
lemon (juiced)
salt (to taste)
black pepper, ground (to taste)


In a large skillet or pot, heat olive oil over medium-high heat. Add eggplant, onion, tomatoes, garlic, parsley, spices and harissa (if using). Cook uncovered for 5 minutes, stir well, then cover and cook over medium heat for 30-45 minutes. Stir occasionally, gently mashing the mixture as it simmers. The dish is done when everything is well blended and resembles a chunky paste. Stir in lemon juice and season with salt and black pepper before serving

Tip: Want to learn how to peel tomatoes the easy way? Watch the Co+op Kitchen video “Pasta Primavera” at


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