Zahluk Tunesian And Moroccan Eggplant Puree Spread Recipes

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.

EGGPLANT PUREE RECIPE BY TASTY

Eggplant Puree Recipe by Tasty image

Here's what you need: eggplant, garlic, lemon, salt, olive oil, fresh parsley, sumac, olive oil

Provided by Pierce Abernathy

Categories Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 eggplant, roasted
1 clove garlic, minced
1 lemon, juiced
1 teaspoon salt
1 tablespoon olive oil
fresh parsley, chopped, to serve
sumac, to serve
olive oil, to serve

Steps:

Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
Garnish with parsley, sumac, and more olive oil.
Enjoy!

Nutrition Facts : Calories 146 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, Sugar 5 grams

MOROCCAN EGGPLANT DIP

Moroccan Eggplant Dip image

Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.

Provided by MJodyH

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 52m

Yield 12

Number Of Ingredients 11

Ingredients

1 (8 ounce) can tomato sauce
¼ cup red wine vinegar
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon white sugar
¼ teaspoon ground cayenne
2 tablespoons olive oil
2 cloves garlic, minced
1 ½ pounds eggplant, unpeeled, cut into chunks
1 red bell pepper, seeded and cut into chunks
½ cup chopped fresh cilantro

Steps:

Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

Nutrition Facts : Calories 47 calories, Carbohydrate 6 g, Fat 2.6 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 295 mg, Sugar 2.8 g

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