Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 8


2 large eggplants
1 tablespoon olive oil
3 tablespoon lemon juice
⅓ cup tahini
2 cloves garlic
½ teaspoon ground cumin


1. Preheat oven to 200°C. Place whole eggplants on a baking tray. Bake for 30 minutes or until soft and wrinkled.
2. Slice eggplant open and, using a spoon, remove the flesh, placing it into a food processor. Discard eggplant skins.
3. Add oil, lemon juice, tahini, garlic and cumin and blend until smooth.
4. Serve with fresh vegetables and crackers.

Nutrition Information

PER SERVE: Kilojoules 356kJ (85 Cal). Protein 3g. Total fat 8g. Carbohydrate 1g. Sodium 10mg. Potassium 90mg. Calcium 42mg. Iron 0.7mg. Fibre 2g.
Recipe sourced from The RECORD