Zaalouk Bruschetta

Nir Messika

1 hour

Serves 6-8

Eggplant and pepper bruschetta on a white plate
Zaalouk Bruschetta. Nir Messika
Nir Messika’s Zaalouk Bruschetta. Photo by Matan Choufan.

Zaalouk is a Moroccan roasted vegetables salad. Chef Nir Messika prepares his family’s recipe, which he learned from his mother Yaffa, as a bruschetta with the addition of seasonal greens and cheese.


  • 1 large eggplant
  • 3 small red peppers
  • 8 slices sourdough bread
  • For the marinade:
  • 4 tablespoons vinegar
  • 5 tablespoons olive oil
  • 1 teaspoon white sugar
  • ½ tablespoon salt
  • 2 garlic cloves, crushed
  • A handful of basil leaves, chopped
  • To serve:
  • 9 ounces / 250 grams goat cheese such as Sainte-Maure, or a yogurt stone
  • A handful of fresh hyssop leaves
  • A handful of fresh cilantro leaves
  • Olive oil


  1. Roast the peppers and eggplant separately over an open flame until their skin is charred all over.
  2. Transfer the peppers to a plastic bag or container, seal and let cool for 30 minutes. Peel the skins, remove from seeds and cut into thin strips. Transfer to a bowl.
  3. Meanwhile, cut the eggplant in half and remove the flesh with a spoon. Finely chop and add to the bowl with the peppers.
  4. Mix the marinade ingredients in a bowl, add to the vegetables and mix well.
  5. Toast the bread slices under the broiler, in a griddle pan, or with a blow torch.
  6. Place a spoonful of zaalouk on each toast, add sliced goat cheese or grate the yogurt stone on top. Finish with a drizzle of olive oil and a sprinkle of fresh hyssop leaves and cilantro.

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