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this was amazing! i served it with warm pita bread. my husband loved it as did I. thanks for a beautiful recipe!

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breezee1984 June 01, 2008

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!

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Susie D July 16, 2006

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!

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twissis June 23, 2006

Very nice eggplant salad. I found I needed more olive oil and lemon juice than the quantity called for, but that's personal taste - and we all have our own! Also used Toasted Spice Blend (Africa - Morocco) Toasted Spice Blend (Africa - Morocco) along with the cumin as seasonin (a 1/2 tsp) and I thought it went great with the salad.

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evelyn/athens June 20, 2006
Zahluk (Tunesian and Moroccan Eggplant Puree (Spread))