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    Home » Salads

    Keto Moroccan Eggplant Salad

    Published: Apr 19, 2021 · Updated: Mar 28, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeDairy FreeEgg FreeLow CarbVegetarianVeganPaleo

    This low carb Moroccan Zaalouk salad is a spicy mixture of eggplant and tomatoes. Serve as a side dish, salad or low carb dip. As well as being low carb, this recipe is also gluten-free and vegan.

    Grilled eggplant is mixed with spices, onion, garlic and skinned tomatoes for a creamy and spicy dish. If you enjoy Baba Ganoush, you should try this eggplant dish too!

    eggplant salad
    Jump to:
    • What are the carbs in Moroccan Eggplant Salad?
    • Keto Moroccan Eggplant Salad Ingredients
    • How to make low carb Moroccan Zaalouk
    • What to serve with Moroccan eggplant salad
    • Keto Eggplant Salad Storage
    • Keto Moroccan Eggplant Salad

    What are the carbs in Moroccan Eggplant Salad?

    This is a great recipe that does not need any adjust from the original to make low carb. Using low carb vegetables with a few spices, a serving of this delicious salad has just 5g net carbohydrates.

    Keto Moroccan Eggplant Salad Ingredients

    Ensure that your eggplants are ripe and fresh for this eggplant salad. The tomatoes can vary but plum are normally used. We came across some large heirloom tomatoes so used them instead.

    As ever, have a play with the spices. You could add some chili for more heat or smoked paprika.

    eggplant dip ingredients

    How to make low carb Moroccan Zaalouk

    This is an easy dish to make ahead as it's best served cool or at room temperature. The Chief Taster prefers this served warm.

    We roast the eggplants in the oven but you could cook them on a barbeque grill or even on a gas hob.

    eggplant salad process
    1. Half eggplants lengthways and score.
    2. Roast for 45 minutes until cooked through. Remove the skins and chop the eggplant flesh.
    3. Remove the tomato skins by placing them in boiling water.
    4. Peel and chop the tomatoes.
    5. Saute the onions.
    6. Add the spices and garlic.
    7. Cook until soft.
    8. Add the chopped eggplant and tomatoes.

    What to serve with Moroccan eggplant salad

    • This can be served as part of a meze meal with a bean salad, or make a light lunch with low carb pita bread or flatbread.
    • When serving, spoon a couple of tablespoons of Greek yogurt over the top with chopped cilantro scattered on top.
    • Use it with low carb wraps and grilled vegetables for a hearty lunch.
    moroccan eggplant salad
    Serve on a slice of low carb bread

    Keto Eggplant Salad Storage

    This is a make ahead eggplant salad as the flavours develop after a couple of hours. It's even better the next day.

    Keep the salad in an air tight container in the refrigerator for 4 to 5 days. To serve, allow the salad to reach room temperature.

    Moroccan Zaalouk can be frozen and will freeze for up to 3 months. Defrost and gently warm through before serving. Taste and adjust any seasonings.

    This recipe was originally posted in June 2013. The photos and content have been updated but the recipe remains the same.

    This post may contain affiliate links. Please read my disclosure policy for more information.

    eggplant moroccan salad with bread

    Keto Moroccan Eggplant Salad

    Angela Coleby
    Eggplant Zaalouk is a delicious Moroccan salad or dip made with roasted eggplants, tomatoes and warm spices. The flavours develop the next day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Salad
    Cuisine Low Carb, Moroccan
    Servings 10 servings
    Calories 71 kcal

    Ingredients
     
     

    • 2 large eggplants
    • 1 medium onion chopped
    • 3 tablespoons olive oil
    • 2 cloves garlic minced
    • 4 plum tomatoes
    • ¼ teaspoon turmeric
    • ½ teaspoon coriander, ground
    • ¼ teaspoon cinnamon
    • ¼ teaspoon cayenne pepper
    • 1 tablespoon lemon juice
    • ½ teaspoon lemon zest
    • 2 tablespoons cilantro, fresh chopped

    Instructions
     

    • Preheat the oven to 200C/400F degrees.
    • Slice the eggplants in half lengthwise, then score a criss-cross pattern on the cut surfaces.
    • Place the eggplants on a baking tray and brush the cut surfaces with half of the olive oil.  Roast in the oven for 40 minutes until browned and soft. 
    • Remove from the oven and allow to cool before handling. Scoop out the eggplant flesh, chop into pieces and set aside.
    • Immerse the tomatoes in boiling water for 30 seconds then remove and peel, dice the flesh.
    • Heat the remaining oil in a large skillet or saucepan, add the onion and cook for 8 minutes until soft.
    • Add the garlic, tomatoes, spices and lemon zest and fry for 1 minute, then cover and simmer for 10 minutes.
    • Stir in the eggplant, lemon juice and fresh coriander and cook for a further 10 minutes until you have a thick mixture. Adjust for seasoning and add salt if you prefer.
    • Remove from the heat and cool.
    • Spoon some Greek yoghurt on top and scatter some chopped fresh coriander on top to serve. (Optional)

    Notes

    Makes 10 servings
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 71kcalCarbohydrates: 8gProtein: 1gFat: 4gFiber: 3g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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      Recipe Rating




    1. Jane Smith

      April 21, 2022 at 9:46 am

      This is so delicious the next day.

      Reply

    Trackbacks

    1. Salad Nicoise - Vegetarian Version - Divalicious Recipes says:
      May 21, 2019 at 7:04 pm

      […] Moroccan Eggplant Salad […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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