🇲🇦 Morocco · Food
Roasted Pepper and Eggplant Salad
By eatmundo · August 3, 2026
A 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
What is Roasted Pepper and Eggplant Salad?+
Roasted Pepper and Eggplant Salad is a vegetable dish originating from Morocco. It consists primarily of roasted eggplant and bell peppers seasoned with garlic, olive oil, paprika, cumin, and parsley, and is typically served as an appetizer or side dish.
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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