This spread is very high in fiber and it will add extra protein to your meal. It goes well with buckwheat bread or chickpea flatbreads.
Store it in the fridge in an air-tight container for up to 3 days.
2 garlic cloves
1/4 cup tahini
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
Makes 4 servings
190 Calories per serving
1Cut eggplants into halves, lightly coat with olive oil and prick with a form all over.
2Roast in the oven at 464°F (240°C) on top of a sheet of baking paper for 20 minutes or until soft.
3Scoop out the “meat” using a spoon and discard the skin. Drain the “meat” using a sieve or a kitchen towel to get rid of the excess juices.
4Crush garlic, add to the eggplant alongside tahini, lemon juice, olive oil and salt. Mix until combined. Alternatively, use a blender or a food processor.