(at time of publication)
- 2 medium eggplantaubergineXs
- ¼ cup lemon juice
- ¼ cup tahini
- 1 teaspoon ground cumin
- pinch salt
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
1 Preheat oven to 200°C. Place eggplants on a baking tray and prick with a fork in several places. Roast eggplants for 40-50 minutes, until they’re collapsing and very soft with the skins blistering. Remove from oven and set aside to cool.
2 When eggplant is cool enough to handle, peel off the skin and discard. Place eggplant flesh in a blender or processor. Add all other ingredients.
3 Blend until mixture is smooth but still has some texture. Add more lemon juice if needed.
Serve with pita bread or chips and vegetable crudités.
Make it gluten free: Check cumin is gluten free.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 1g
Dietary fibre 3g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information