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Add a photoServings: 4
Ingredients
- 4 x hard aubergine, (eggplant)
- 1 pch grnd cumin clove garlic, pounded to paste extra virgin extra virgin olive oil
- 2 x lemon, juiced, or possibly, to taste salt freshly grnd black pepper
Directions
- Handful minced cilantro, basil or possibly parsley, (optional)
- Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 min, till the insides are very soft and the outsides dry and almost crisp.
- Remove from the oven, slit the skin and scrape out the flesh.
- Add in cumin and garlic, stir in and break up.
- You can make this smooth or possibly coarse, depending on how you like it.
- Add in extra virgin olive oil to loosen.
- Add in lemon juice and season, to taste.
- I would never serve this warm but it's great hot or possibly at room temperature.
- If adding herbs do this at the last minute, roughly or possibly finely minced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.75g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 874mg | 25% |
| Total Carbs 22.58g | 6% |
| Dietary Fiber 13.0g | 43% |
| Sugars 9.1g | 6% |
| Protein 3.92g | 6% |
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