This Moroccan Aubergine Salad is also known as Za3louk Boudenjel or Denjal which means eggplant/aubergine in Arabic. This delicious salad can be served hot in winter or cold in summer, it serves as a side dish beside something meaty and is often complemented with marinated olives and homemade Moroccan bread.
Why not try this Moroccan Aubergine Salad with Moroccan Beef and Potato Tagine?

Moroccan Aubergine Salad
When I'm dieting I can have a generous serving of this with a wholemeal pitta for lunch and it calculates to be less than 200 calories, at one point I was even enjoying it as a breakfast with olives and a mug of green tea and mint. A really tasty and satisfying healthy dish!
Ingredients
- 2 Large peeled aubergines washed and cut into cubes (or 4-5 small aubergines)
- 1 cup Parsley washed and chopped
- 1 cup Coriander washed and chopped
- 1/2 cup Olive oil
- 2 tsp Sweet Paprika powder
- 2 tsp Cumin powder
- 1 tsp Turmeric optional
- 2 Chopped green chillies optional
- 8 Cloves of garlic peeled and grated
- 1 tbsp Sea salt to taste
- 3 Medium-sized tomatoes peeled and chopped
- ½ Lemon juiced
- 1 tbsp Moroccan Vinegar
Instructions
- Wash the aubergine well, half peel them and then cut into small cubes.
- Place into a steamer and steam until soft.
- Prepare the marinade by peeling and grating the garlic, Chop the coriander and parsley finely, then add to a bowl or even straight into a wok or frying pan with olive oil before adding the spices.
- Put over low heat and stir for a few minutes before adding the chopped tomatoes and lemon juice.
- Stir well and let simmer for a few more minutes before adding the steamed aubergine cubes.
- Give it another stir and let simmer over low heat until all the moisture has evaporated.
- Serve hot or cold garnished with freshly chopped parsley or cut lemon.
- This dish is traditionally served on the side as a salad, with olives and freshly baked Moroccan bread
Wonderful. Your blogs are amazing!