Appetizer · Side Dish · Mediterranean · African ·

Moroccan Zaalouk with Roasted Peppers and Paprika

Name: Moroccan Zaalouk with Roasted Peppers and Paprika
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 1 large eggplant, peeled and diced; 2 large red bell peppers, roasted, peeled, and chopped; 1 tbsp olive oil; 4 ripe tomatoes, peeled and chopped; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp ground paprika; 1 tsp ground cumin; 1/2 tsp ground coriander; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped; 1 tbsp lemon juice; Additional olive oil, for drizzling

A deliciously spiced Moroccan eggplant and tomato salad with a hint of smoky sweetness from roasted peppers, perfect as a warm appetizer or a side dish.

4.9(300 reviews)

·By Ethan Brooks·August 6, 2025

Moroccan Zaalouk with Roasted Peppers and Paprika — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Eggplant and Roasted Peppers

For the Tomato Base

For the Spice Mix

For the Finishing Touch

Nutrition

Per serving

Calories: 95 kcal
Protein: 1.78 g
Carbs: 11.28 g
Fat: 6.63 g
Fiber: 3.03 g

Whole recipe

Total

Calories: 379 kcal
Protein: 7.1 g
Carbs: 45.1 g
Fat: 26.5 g
Fiber: 12.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 large eggplant peeled and diced	110	2	25	0	9
2 large red bell peppers roasted, peeled, and chopped	50	2	12	0	4
1 tbsp olive oil	120	0	0	14	0
4 ripe tomatoes peeled and chopped	90	4	20	1	4
2 cloves garlic minced	8	0.3	2	0	0.1
1 tbsp tomato paste	15	0.5	3	0	0.5
1 tsp ground paprika	6	0.3	1	0.3	0.7
1 tsp ground cumin	8	0.4	1	0.5	0.6
1/2 tsp ground coriander	3	0.1	0.5	0.2	0.3
Salt and black pepper to taste	0	0	0	0	0
2 tbsp fresh parsley chopped	2	0.2	0.4	0.1	0.3
1 tbsp lemon juice	4	0.1	1	0	0
Additional olive oil for drizzling	63	0	0	11.4	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Vegetables

1
Preheat Oven
Preheat your oven to 425°F (220°C).
2
Season Eggplant
Toss diced eggplant with a tablespoon of olive oil and season with salt. Spread on a baking sheet.
3
Roast Eggplant
Roast the eggplant in the preheated oven for about 20 minutes or until golden brown.

Roasting the Peppers and Making the Tomato Base

1
Roast Peppers
Roast whole peppers directly over the flame or in the oven until charred, then peel and chop.
Tip: Ensure peppers are cooled completely before peeling to avoid burns.
2
Combine Tomatoes
In a saucepan over medium heat, combine the chopped tomatoes, garlic, and tomato paste.
3
Cook Sauce
Cook until the tomatoes break down into a thick sauce, around 15–20 minutes.
Tip: If the tomatoes seem too acidic, add a pinch of sugar while cooking.

How to Make Moroccan Zaalouk with Roasted Peppers and Paprika

Total time: 2 h · Yields 4 servings

1
Combining Ingredients
Add roasted eggplant and peppers to the tomato base.
2
Spicing
Stir in the spice mix, adjusting salt and pepper as needed.
3
Simmering
Allow the mixture to simmer for another 20 minutes for the flavors to meld.