What you’ll need

  • 1 large aubergine, about 500 g
  • 2 cloves garlic, crushed
  • 1 tablespoon tahini, (if you are vegan please check ingredients of tahini)
  • mixed with 1 tablespoon water
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon chilli powder
  • ½ teaspoon ground cumin
  • salt and black pepper
  • 1 tablespoon finely chopped fresh parsley
  • pinch of ground paprika

The easy bit

  1. Preheat oven to 190ºC.
  2. Make 2 slits in the aubergine and bake for 30 minutes or until the skin is black and the vegetable is soft.
  3. When cool enough to handle, peel off skin.
  4. In a mixing bowl, mash the aubergine flesh with the garlic, tahini, lemon juice, chilli and cumin.
  5. Season with salt and pepper.
  6. Spoon into a serving bowl and top with parsley and paprika.
  7. Serve 2 tablespoons with vegetable crudités for an allowable snack.

Tip: To use as a dressing for meats, simply add 1 1/2 tablespoons of plain low-fat yoghurt.

  • Energy 14 kcal
  • Protein 1g
  • Fat 1g
  • Carbs 1g
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