Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2 medium eggplants, halved lenghtways
- 2tablespoons canola oil
- 2tablespoons cumin
- 2 cloves garlic, peeled and chopped
- 1 pinch salt
- 1 pinch pepper
- 1 medium white onion, peeled and sliced
- 1tablespoons lemon juice
Nutrition per serving
545kJ / 130Cal
545 Kilojoules or 130 Calories
6% of daily energy intake*
Protein
2.8grams
Fat
10.9grams
Carbs
5.9grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This traditional Levantine dish is full of smooth, smoky and nutty flavours.
Method
Step 1 of 4
Pre-heat up the oven to 180°C. Prepare the eggplants by slicing lengthways down the centre, then diagonally through the body but only 2/3rd depth.
Step 2 of 4
Spread the olive oil over the inside and sprinkle the cumin over that and roast in the oven with the sliced onions for 25 minutes.
Step 3 of 4
Remove from the heat and allow to cool. Now scoop the flesh from the eggplants and place in a blender with the rest of the ingredients and blitz until you reach desired consistency.
Step 4 of 4
Remove from the blender and serve with your choice of condiments.
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