Ingredients
- 4 large aubergine/ eggplant (or equivalent)
- 2 tsp cumin seeds, ground
- 1 clove garlic, minced
- 5 Tbsp olive oil (or less depending on use.)
- salt and pepper to taste
- 1 - 1 1/2 lemons, juiced
- 1/2 bunch of fresh coriander or parsley leaves
Instructions
- Puncture aubergines with a fork, bake for 30 - 60 minutes at 250*C (depending on whether you use the big italian ones or the long narrow asian variety).
- Scoop out aubergine innards whilst still warm and combine with remaining ingredients in a large bowl, mix with a fork.
- Serve as a dip or on crostini/ toast.
Notes
- This stuff is awesome on toast, and as you are not bringing the oil you use to a boil you get all the goodies without corrupting the beneficial fats... you need oils in your diet to help your body use all the nutrients in your other foods.
- You can cream it up with a cashew cream (plain or soured) or a creamed cheeze, to make it easier to have with vegetable sticks (if you're interested in reducing your refined or processed carbohydrates)