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This Moroccan eggplant salad can also be served as an appetizer.
It is an excellent accompaniment to the couscous, and other Moroccan entrees.
Make sure that the salad is thoroughly cold when you serve it.

On photo: Batinjaan Zalud, a Moroccan eggplant salad. Garnished with parsley, tomato and black olive.

A delicious cold appetizer. Eggplant Salad (Batinjaan Zalud). A dish from Marocco. It can also be used as the perfect side dish for couscous, or any other Moroccan main course.

Servings: 4 (small)


1 eggplant (18 oz.),
4 oz. olive oil (1/2 glass),
1 oz. chopped onion,
2 small or a single large clove of garlic, minced,
2 tablespoons lemon juice (1/2 lemon),
1/2 teaspoon sea salt,
1/8 teaspoon freshly ground four seasons pepper,
1/2 tablespoon sugar,
1 tomato,
4 black olives,


Skin the eggplant and cut it into 1 inch slices.
Bake the eggplant in a frying pan with some olive oil until softened.
Next, mash the eggplant finely.

Now add the onion, garlic, lemon juice, four seasons pepper, sea salt and sugar.
Mix well and let the mixture cool down in a refrigerator.

Divide the eggplant onto 4 plates.

Smooth down the top and form a small hole in the center.

If the mixture seems too dry, sprinkle some of the olive oil on top of it.

Now, take one slice of tomato and place it into the little hole then place 1 black olive in the center of the tomato.

Garnish each plate with some parsley.

Serve cold.


Prepared by the Happy Chief Cook. Added January 14, 2010.