Zahluk (tunesian And Moroccan Eggplant Puree (spread))

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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)

Recipe

• 1 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.
• 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 put into a serving bowl and sprinkle with the chopped fresh coriander.
• 4 serve with flat bread.