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

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Zahluk (Tunesian and Moroccan Eggplant Puree (Spread))
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Ingredients
8
Count
Nutrition
109
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Put into a serving bowl and sprinkle with the chopped fresh coriander.
  4. Serve with flat bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.1 Kcal (457 kJ)
Calories from fat 64.08 Kcal
% Daily Value*
Total Fat 7.12g 11%
Sodium 5.69mg 0%
Potassium 430.09mg 9%
Total Carbs 11.14g 4%
Sugars 6.88g 28%
Dietary Fiber 5.27g 21%
Protein 1.97g 4%
Vitamin C 10.3mg 17%
Iron 0.6mg 3%
Calcium 29.8mg 3%
Amount Per 100 g
Calories 60.58 Kcal (254 kJ)
Calories from fat 35.58 Kcal
% Daily Value*
Total Fat 3.95g 11%
Sodium 3.16mg 0%
Potassium 238.81mg 9%
Total Carbs 6.19g 4%
Sugars 3.82g 28%
Dietary Fiber 2.93g 21%
Protein 1.1g 4%
Vitamin C 5.7mg 17%
Iron 0.3mg 3%
Calcium 16.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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