Zahluk Tunesian and Moroccan Eggplant Puree Spread
Immerse yourself in the bold and vibrant flavors of North Africa with Zahluk, a Tunisian and Moroccan eggplant puree spread that’s utterly irresistible. This smoky, velvety dip combines roasted eggplant, blanched tomatoes, and aromatic spices like paprika, cumin, and coriander, elevated with fresh herbs and a hint of lemon for brightness. Perfectly balanced with a touch of heat from optional chili flakes, Zahluk is as versatile as it is delicious—serve it as a dip with warm pita, a spread for sandwiches, or a flavorful side dish alongside grilled meats or vegetables. With a simple preparation that highlights wholesome ingredients, this Mediterranean-inspired recipe is a must-try for anyone seeking bold, healthy, and crowd-pleasing dishes.
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 large tomatoes
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Poke a few holes in the eggplants using a fork and place them on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning occasionally, until the skin is charred and the flesh is soft. Alternatively, you can char the eggplants over an open flame for a smokier flavor.
While the eggplants are roasting, bring a small pot of water to a boil. Score an 'X' on the bottom of each tomato and blanch them in the boiling water for 30 seconds, then transfer to an ice bath. Peel off the skin, chop the tomatoes finely, and set them aside.
Once the eggplants are cool enough to handle, peel off the skin and discard it. Scoop out the flesh and place it in a colander to drain any excess moisture for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic (minced) and cook for 1 minute until fragrant.
Add the chopped tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they break down and form a thick sauce.
Add the drained eggplant to the skillet and mash everything together with a fork or potato masher. Stir in the paprika, cumin, coriander, red chili flakes (if using), salt, and black pepper. Cook for another 5 minutes, stirring frequently.
Turn off the heat and stir in the chopped cilantro, parsley, and lemon juice. Drizzle the remaining 1 tablespoon of olive oil over the mixture and mix well.
Transfer the zaluk to a serving dish and let it cool to room temperature before serving. Garnish with additional herbs or a drizzle of olive oil if desired.
Serve as a dip with warm bread, pita, or as a side dish alongside grilled meats or vegetables.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 12.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
