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!
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.
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.
- Half eggplants lengthways and score.
- Roast for 45 minutes until cooked through. Remove the skins and chop the eggplant flesh.
- Remove the tomato skins by placing them in boiling water.
- Peel and chop the tomatoes.
- Saute the onions.
- Add the spices and garlic.
- Cook until soft.
- Add the chopped eggplant and tomatoes.
What to serve with Moroccan eggplant salad
- This can be served as part of a meze meal 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.
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.
Keto Moroccan Eggplant Salad
- 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
- 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)