Slice, roast, and blend with olive oil, spices, and a touch of lemon. That's it! Try it as a low-carb dip for veggies or a topping for burgers and sandwiches.
Ingredients
604 gm
Eggplant
1/2 tsp
Cumin
(ground)
4 tbsp
Olive Oil, Extra Virgin
1 tbsp
Lemon juice
2 tbsp
Sesame seeds
1 dash
Salt and pepper
Instructions
1 Preheat your oven to 400°F (200°C). Cut the eggplant lengthwise. Salt the cut surface and put the salty side upwards on a baking sheet lined with parchment paper.
2 Bake for 30 minutes or until the eggplant is soft. Take it out and let it cool for a while. Peel off the skin and cut the eggplant into cubes.
3 Place in a bowl with oil, lemon juice, pepper and cumin. Blend to a smooth consistency and season to taste. Set aside.
4 Add a couple of tablespoons of sesame seeds to a hot and dry frying pan and toast for a minute or two, stirring often. Serve the dip in a bowl with the toasted seeds, sea salt and olive oil on top.
