Zahluk Tunesian And Moroccan Eggplant Puree Spread Food

ZAHLUK (TUNESIAN AND MOROCCAN EGGPLANT PUREE (SPREAD))

Zahluk (Tunesian and Moroccan Eggplant Puree (Spread)) image

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

Ingredients

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)

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.

PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK

PAULa WOLFERT'S MOROCCAN EGGPLANT ZAALOUK image

This amazing cooked Moroccan salad from Paula Wolfert's The Food of Morocco is bursting with flavour. Spread it on crusty bread or grilled pita. It keeps well in the refrigerator for several days.

Provided by fognozzle2030

Categories Moroccan

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 medium eggplants (about 3/4 lb each)
1/3 cup extra virgin olive oil, divided
2 cups drained chopped canned tomatoes or 1 lb fresh tomato, peeled, halved, seeded and chopped
1 pinch sugar
1 tablespoon crushed garlic
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne (or to taste)
2 tablespoons finely chopped fresh cilantro
3 tablespoons fresh lemon juice
salt

Steps:

1. Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices.
2. Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight.
3. Serve at room temperature. Stir in remaining olive oil just before serving.

Nutrition Facts : Calories 253.4, Fat 18.8, SaturatedFat 2.6, Sodium 179, Carbohydrate 22.3, Fiber 10.8, Sugar 9.7, Protein 4

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