Print Recipe

Spicy Eggplant Salad (Zaalouk)


Harissa is a very hot chile pepper paste flavored with garlic and spices, much used in North Africa, especially Tunisia. It is available store-bought, or you can make your own. Here is the recipe for Harissa.


  • 1 1/2 pounds eggplant, peeled and cubed
  • 5 cloves garlic, peeled
  • Salt
  • 3 large beefsteak tomatoes (about 1 1/2 pounds), peeled and chopped
  • 4 tablespoons argan oil (from Morocco) or hazelnut, sesame, walnut or mild extra-virgin olive oil
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon harissa or a mixture of 1/2 teaspoon paprika and a good pinch of ground chile pepper, to taste
  • 1 teaspoon ground cumin
  • 1/2 cup chopped flat-leaf parsley


  1. Boil eggplant with garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft.
  2. Drain and chop eggplant and garlic in a colander, then mash with a fork, pressing all the water out.
  3. Put tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with mashed eggplant and remaining ingredients, then add salt.

Makes 6 servings.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.