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Zaalouk (Moroccan Eggplant Salad)


Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Zaalouk (Moroccan Eggplant Salad) Make it


  • 2

    medium eggplants, partially peeled and cut into 1-inch cubes

  • 2

    tomatoes, peeled and crushed

  • 4

    garlic cloves, finely chopped or minced

  • 1

    tablespoon fresh flat-leaf parsley, chopped

  • 1

    tablespoon fresh cilantro, chopped

  • ¼

    cup Mina extra virgin olive oil

  • 2

    tablespoons Mina spicy harissa

  • 1

    teaspoon cumin

  • teaspoon

    paprika 1

  • ½

    teaspoon black pepper

  • 1

    tablespoon apple cider vinegar or lemon juice

  • Salt to taste


  • Step 1

    Heat olive oil in a skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.  

  • Step 2

    Serve warm or cold as a side or with bread for dipping. Enjoy!

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