| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 firm aubergines (eggplants)
- Pinch ground cumin
- 1 clove garlic, pounded to a paste
- Extra virgin olive oil
- 2 or 3 lemons, juiced, or to taste
- Salt and freshly ground black pepper
- Handful chopped cilantro, basil or parsley, optional
Instructions
- Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until 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 cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season, to taste. I would never serve this hot but it’s great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped.;
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 149 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 12 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 916 mg |
| Serving Size | 1 of 6 servings |
| Calories | 149 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 12 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 916 mg |
Reviews
easy peasy