ZAALOUK MOROCCAN EGGPLANT SALAD | Roasted Eggplant (Aubergine) and Tomato Dip | Warm Moroccan Salad

In this video, we show you how to make Zaalouk Moroccan Eggplant salad. Zaalouk (or Zaalook) is a Roasted Eggplant (Aubergine) and Tomato Dip that is also considered to be a Warm Moroccan Salad. Zaalouk can be served hot or cold and is really delicious with crusty bread. This Moroccan Zaalouk Eggplant Dip is packed full of flavour and can be served alongside other appetizers, as well as grilled food or Tagines. Zaalouk is popular all over Morocco and we highly recommend you give this recipe a try as it's super delicious and healthy too!

To make the Zaalouk Moroccan Eggplant Salad, you will need:
1 large aubergine (also called eggplant or brinjal) *The eggplant can be cooked in a variety of different ways for this recipe. We chose to roast it in the oven at gas mark 5 for about 20 minutes, but it can also be steamed, boiled or even cook from fresh straight away in the pan with the marinade.

olive oil
3 tomatoes
2-3 crushed garlic cloves
1/2 cup coriander
1/2 cup parsley
1 tsp cumin powder
salt to taste
1/2 tsp black pepper
1/4 tsp turmeric powder
1/4 cup extra virgin olive oil
half of capsicum (bell pepper)
1 preserved lemon (if you don't have this then use the zest and juice of 1 lemon)
juice of half a lemon
2 tsp paprika
1 tbs tomato puree

We served the Zaalouk eggplant dip with homemade olive bread and other appetizers. This is a vegan recipe therefore this roasted eggplant dip is also suitable for vegans and vegetarians.

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