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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (482g) Recipe makes 4 servings |
||
| Calories 117 | ||
| Calories from Fat 7 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9mg | 0% | |
| Potassium 1086mg | 31% | |
| Total Carbohydrate 28.4g | 9% | |
| Dietary Fiber 15.7g | 62% | |
| Sugars 11.3g | ||
| Protein 4.8g | 9% | |
Blackened Sweet Eggplant (Aubergine)
Recipe #340577 |
42 min |
7 min prep |
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SERVES 4
Ingredients
- 4 firm eggplants (aubergine)
- 1 pinch ground cumin
- 1 garlic clove, pounded to paste
- extra virgin olive oil
- 2 lemons, juice of (or to taste)
- salt
- fresh ground black pepper
- chopped fresh cilantro or fresh basil (optional) or fresh parsley (optional)
Directions
1
Place eggplants in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp.2
Remove from the oven, slit the skin and scrape out the flesh.3
Add cumin and garlic, stir in and break up. (You can make this smooth or coarse, depending on how you like it.) Add olive oil to loosen. Add lemon juice and season, to taste.4
Serve warm or at room temperature. If adding herbs do this at the last minute.
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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables
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- Cuisine > European > Western
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
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