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Recipeother Vegetarian

Zahluk Tunesian and Moroccan Eggplant Puree Spread

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.

moderate8 ingredients8 preparation steps
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Ingredients

  • eggplant
  • cumin
  • garlic clove
  • olive oil
  • lemon
  • salt
  • black pepper
  • fresh coriander

Preparation

  1. 1preheat oven to 180c discard stalk part of eggplants , put them on a tin and cook them for an hour in the middle of the oven
  2. 2let cool
  3. 3halve eggplants and use a spoon to remove the flesh
  4. 4discard the skin
  5. 5put flesh into a bowl and use a fork to mix in cumin , minced garlic clove and olive oil
  6. 6season with lemon juice , salt and pepper
  7. 7put into a serving bowl and sprinkle with the chopped fresh coriander
  8. 8serve with flat bread