3 aubergines
3 garlic cloves, crushed with a teaspoon of salt
1 lemon, juice only
2 tbsp tahini
3 tbsp olive oil
Black pepper, to taste
1 tbsp chopped flat leaf parsley
Nutritional Info:
Servings: 1
Total Fat 64 g
Sodium 32 mg
Potassium 94 mg
Total Carbohydrate 10 g
Dietary Fiber 4 g
Sugars 2 g
Protein 10 g
3 garlic cloves, crushed with a teaspoon of salt
1 lemon, juice only
2 tbsp tahini
3 tbsp olive oil
Black pepper, to taste
1 tbsp chopped flat leaf parsley
- Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking).
- In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
- When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
- Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.
Nutritional Info:
Servings: 1
Total Fat 64 g
Sodium 32 mg
Potassium 94 mg
Total Carbohydrate 10 g
Dietary Fiber 4 g
Sugars 2 g
Protein 10 g