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.
Provided by tigerduck
Categories Spreads
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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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Rowena Caminade
[email protected]I'm not a big fan of eggplant, but I decided to give this recipe a try. I'm so glad I did! The eggplant puree is so smooth and creamy, and the flavors are amazing. I served it with pita bread and vegetables, and it was a delicious and healthy snack.
Md Arman Hossen
[email protected]This dish is absolutely delicious! The eggplant is so tender and flavorful, and the spices are perfectly balanced. I served it with grilled chicken and roasted vegetables, and it was a hit with everyone at the table.
NotA Kpopidol
[email protected]This is a great recipe, but I made a few changes. I used roasted red peppers instead of tomatoes, and I added a bit of cumin and coriander to the spice mix. It turned out delicious!
iLyas Sir
[email protected]I love this recipe! It's so versatile and can be used in so many different ways. I've used it as a dip, a spread, and even a sauce for pasta. It's always a hit!
Kearn Sludds
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that it can be made with pantry staples. I usually serve it with rice or quinoa.
nati hassen
[email protected]Overall, this is a great recipe. The eggplant puree is delicious, and the instructions are easy to follow. However, I found that it took longer to cook than the recipe stated. I would recommend adding an extra 15-20 minutes to the cooking time.
Afnan Dawar
[email protected]I followed the recipe exactly, but my dish turned out too oily. I think I would reduce the amount of olive oil next time.
Irfan Bhai
[email protected]This dish is fantastic! The combination of eggplant, tomatoes, and spices is perfect. I especially love the addition of the tahini sauce. I will definitely be making this again.
rana zubair
[email protected]Amazing flavor, but a bit too spicy for my taste. Next time, I'll use less harissa.
Annika Parker
[email protected]I made this dish for a party last weekend, and it was a huge success! Everyone loved it, and I received several requests for the recipe. I'm so glad I found this recipe, as it's now one of my favorite ways to prepare eggplant.
Emelio Phekula
[email protected]This is my go-to recipe for eggplant puree. It's so easy to make, and it always turns out perfectly. I love the smoky flavor that the roasted eggplant gives the dish. I usually serve it as a dip with pita bread or vegetables, but it's also great as a
Rafeeq Brohi
[email protected]Absolutely stunning! I'm usually not a big fan of eggplant, but this dish completely changed my mind. The flavors are so rich and complex, and the texture is smooth and creamy. I served it with grilled lamb chops, and it was the perfect accompaniment
Waseem Tariq
[email protected]This is such a delicious and versatile dish! I've made it several times now, and it's always a hit. I love that it can be served as an appetizer, a side dish, or even a main course. It's also great for meal prep, as it can be made ahead of time and r