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• 2 large eggplants • 2 cloves of garlic • 4 tablespoons tahini (sesame paste) • 2 lemons • 1 pinch of cumin powder • Salt, pepper
Instructions:
• Bake the eggplants in the oven at 180°C until they are well grilled. • Remove them from the oven. Cut them in half and remove the flesh with a tablespoon. • Put the eggplant pulp and garlic cloves in a blender. Mixer. • Add the tahini and lemon juice until a smooth sauce is obtained. • Season with cumin, salt and pepper. • Serve as a dip with bread.
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
142.1 Kcal
4.4 g
4.1 g
8.3 g
1.2 g
0.0 g
5.8 g
69.8 g
The nutritionist's advice:
Eggplant caviar can also be enjoyed as an aperitif with toasted bread. It will replace the often greasy and salty snacks.
Preparation time:
Cooking time:
For 4 people
Africa
