Zahluk (Tunesian And Moroccan Eggplant Puree (Spread))

1. 1

   Preheat oven to 180u00b0C Discard stalk part of eggplants, put them on a tin and cook them for an hour in the middle of the oven. Let cool.

2. 2

   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.

3. 3

   Put into a serving bowl and sprinkle with the chopped fresh coriander.

4. 4

   Serve with flat bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.