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
- 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