1 Medium Eggplant
1 tbsp Olive Oil
½ Small finely chopped garlic clove
½ tbsp Lemon Juice
1 tbsp Tahini Paste
1 Small hot chili pepper (optional)
Salt and black pepper to taste
½ cup Finely chopped fresh mint leaves
¼ tsp Ground cumin
1 Jalapeno
1
Preheat oven to 400 °F
2
Cut the eggplant in two and apply olive oil and thyme with a brush
3
Place with the cut side down on foil and bake for 30 minutes
4
Use a spoon to scoop the soft portion from the baked eggplant, leaving the
skin behind
5
Transfer the pulp to a food processor. Add garlic, tahini paste, lemon juice, cumin and chili pepper, and blend until smooth
6
Season with salt, pepper, and jalapenos and serve with whole grain crackers
Nutrition Facts
0 servings
Serving size
- Amount per serving
- Calories359
- % Daily Value *
- Total Fat 23.24g30%
- Total Carbohydrate 27.52g11%
- Protein 12.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 Medium Eggplant
1 tbsp Olive Oil
½ Small finely chopped garlic clove
½ tbsp Lemon Juice
1 tbsp Tahini Paste
1 Small hot chili pepper (optional)
Salt and black pepper to taste
½ cup Finely chopped fresh mint leaves
¼ tsp Ground cumin
1 Jalapeno