🇲🇦 Morocco · Food
Roasted Pepper and Eggplant Salad
By eatmundo · August 3, 2026
🇲🇦 MAA vibrant Moroccan appetizer (Zaalouk variation) featuring smoky roasted eggplant and peppers, mixed with garlic, cumin, and fresh herbs.
Ingredients
check them off as you prepareHow to Make It
- 1
Roast the 3 eggplants and 2 bell peppers directly over a gas flame or in a 200°C oven until the skins are charred and flesh is soft.
- 2
Peel the charred skins from the vegetables under cold water and roughly chop the flesh into small, bite-sized pieces.
- 3
Heat 60ml of olive oil in a pan over medium heat and sauté the 4 minced garlic cloves for 1 minute until fragrant.
- 4
Add the chopped vegetables into the pan, stirring to coat them thoroughly with the garlic-infused oil.
- 5
Sprinkle the 1 tsp paprika, 1 tsp cumin, and 1 tsp salt, stirring occasionally for 10 minutes until most liquid evaporates.
- 6
Stir in the 0.5 bunch of chopped fresh parsley right before removing from the heat to maintain a fresh, herbaceous note.
Frequently Asked Questions
Should the salad be served warm or cold?+
This dish is versatile; it can be served warm as a dip or chilled as a refreshing side salad.
Can I grill the vegetables?+
Yes, grilling the vegetables gives them a deeper, more pronounced smoky flavor that is perfect for this salad.
Is it okay to use a food processor?+
Avoid using a food processor if possible, as hand-chopping the roasted vegetables ensures a better, chunkier texture.
How long will this last in the fridge?+
Kept in an airtight container, it will stay fresh for up to 3 days in the refrigerator.
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