Zahluk (Tunesian And Moroccan Eggplant Puree (Spread)) - cooking recipe

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)

Preparation

Preheat oven to 180\u00b0C 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.