Moroccan Aubergine Eggplant Salad


This Moroccan Aubergine Eggplant Salad is also known as Za3louk Boudenjel or Denjal which means eggplant/aubergine. 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.

Moroccan Aubergine Eggplant 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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • peeled washed and cut into cubes 2 Large or 4-5 small Aubergines
  • washed and chopped 1 bunch of parsley & Corianer
  • 1/2 cup of olive oil
  • 2 tsp of paprika
  • 2 tsp of cumin
  • optional 1 tsp of turmeric
  • only if you like it, this is optional 2 chopped green chillies
  • peeled and grated 8 cloves of garlic
  • to taste 1 tbsp of coarse salt
  • peeled and chopped 3 medium sized Tomatoes
  • Juice of 1/2 lemon
  • 1 tblsp Moroccan Vinigar


  • Wash the aubergine well, peel or half peel them and then cut into small cubes.
  • Place into a steamer and steam or boil in water 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 saucepan with olive oil before adding the spices.
  • Put over a low heat and stir well for a few minutes before adding the chopped tomatoes and the lemon juice.
  • Stir well and let cook for a few more minutes before adding your steamed or boiled aubergine cubes.
  • Mix well and let simmer over a 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

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  1. Wonderful. Your blogs are amazing!

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