Zahluk (Tunesian and Moroccan Eggplant Puree (Spread))
- Reviews 4
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 1 kg eggplant (3)
- 1 teaspoon cumin
- 1 garlic clove, crushed
- 3 tablespoons olive oil
- 1⁄2 lemon, juice of
- salt
- black pepper, freshly ground
- 2 -3 tablespoons chopped fresh coriander (cilantro)
Directions
- 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.
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