Zahluk (Tunesian and Moroccan Eggplant Puree (Spread))

Recipe by tigerduck
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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