Prep 10 mins
Cook 1 hr
This is a recipe that we've tried as part of our African cooking evening. Serve it as an appetizer or snack with flat bread. Recipe source is an African cook book which labels this dish as Tunesian. This recipe uses less oil than another Zahluk recipe I've seen in a Moroccon cook book.
- Preheat oven to 180°C Discard stalk part of eggplants, put them on a tin and cook them for an hour in the middle of the oven. Let cool.
- Halve eggplants and use a spoon to remove the flesh. Discard the skin. Put flesh into a bowl and use a fork to mix in cumin, minced garlic clove and olive oil. Season with lemon juice, salt and pepper.
- Put into a serving bowl and sprinkle with the chopped fresh coriander.
- Serve with flat bread.
this was amazing! i served it with warm pita bread. my husband loved it as did I. thanks for a beautiful recipe!
This is my second experiment with an eggplant spread. The other was very Greek and I loved it, but I really enjoyed this one too. The cumin and cilantro take this a whole new direction and really shine. I did use the whole lemon as well as lots of cracked black pepper on top. I will be making this again. I now have a serious eggplant obession. Thank you tigerduck!
DH & I are esp fond of eggplant & this did not disappoint. I used my hand-held blender tool, so it was a snap to fix! It was equally east to eat too! My pic shows it simply w/crackers as an appy spread, but it would be great w/crusty bread & DH even used it to top roasted potatoes we had for dinner tonite. We liked this a lot, duck. Thx for posting!