Appetizer · Mediterranean · Middle Eastern ·

Smoky Moroccan Eggplant Zaalouk with Harissa Drizzle

Name: Smoky Moroccan Eggplant Zaalouk with Harissa Drizzle
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: 3 large eggplants, pierced with a fork; Olive oil, 2 tablespoons; Smoked paprika, 1 teaspoon; Ground cumin, 1 teaspoon; Ripe tomatoes, 4 — peeled and diced; Garlic cloves, 2 — minced; Tomato paste, 1 tablespoon; Ground coriander, 1 teaspoon; Harissa paste, 2 tablespoons; Lemon juice, 1 tablespoon; Olive oil, 1 tablespoon; Fresh parsley, chopped; Lemon wedges

Savor the rich, smoky flavors of traditional Moroccan Zaalouk, accented with a spicy harissa drizzle for a delightful kick.

4.4(570 reviews)

·By Ethan Brooks·January 4, 2026

Smoky Moroccan Eggplant Zaalouk with Harissa Drizzle — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Eggplant Base

For the Tomato Mixture

For the Harissa Drizzle

For Garnishing

Nutrition

Per serving

Calories: 109 kcal
Protein: 1.88 g
Carbs: 10.62 g
Fat: 7.57 g
Fiber: 4.5 g

Whole recipe

Total

Calories: 655 kcal
Protein: 11.3 g
Carbs: 63.7 g
Fat: 45.4 g
Fiber: 27 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
3 large eggplants pierced with a fork	120	4	28	1	14
Olive oil 2 tablespoons	240	0	0	27	0
Smoked paprika 1 teaspoon	6	0.3	1.2	0.3	0.8
Ground cumin 1 teaspoon	8	0.4	0.9	0.5	0.6
Ripe tomatoes 4 — peeled and diced	88	4	20	1	8
Garlic cloves 2 — minced	9	0.4	2	0	0.1
Tomato paste 1 tablespoon	13	0.7	3	0	0.7
Ground coriander 1 teaspoon	5	0.2	0.9	0.1	0.5
Harissa paste 2 tablespoons	40	1	6	2	2
Lemon juice 1 tablespoon	4	0.1	1.3	0	0.1
Olive oil 1 tablespoon	120	0	0	13.5	0
Fresh parsley chopped	2	0.2	0.4	0	0.2
Lemon wedges	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Prepping the Eggplants

1
Preheat the oven
Preheat the oven to 400°F (200°C).
2
Grill eggplants
Grill eggplants directly over gas flame until charred.
3
Roast eggplants
Place on baking sheet and roast for 30 minutes until tender.

Cooking the Tomato Mixture

1
Heat oil
Heat olive oil in a saucepan over medium heat.
2
Sauté garlic
Add minced garlic and sauté until fragrant, about 1 minute.
Tip: Be careful not to burn the garlic, as it will turn bitter.
3
Simmer tomato mixture
Stir in tomatoes, tomato paste, and coriander; simmer until thickened.
Tip: Use ripe tomatoes for the sweetest, richest flavor.

How to Make Smoky Moroccan Eggplant Zaalouk with Harissa Drizzle

Total time: 2 h · Yields 6 servings

1
Roasting the Eggplants
Allow eggplants to cool slightly after roasting and remove the skins.
2
Mashing
In a large bowl, mash the roasted eggplant with the back of a fork, leaving it slightly chunky.
3
Combining
Mix in the cooked tomato mixture with the mashed eggplant in a skillet and cook on low heat for another 10 minutes.