500gEggplantwashed and dried (Brinjal/Aubergine) ( 16 oz )
4tGarliccrushed
1Small Onionfinely chopped
1TBTahini Sauce
2TBOlive Oilextra-virgin
½cupFat-Free Smooth Cottage Cheese
½tGround Cumin
½tPaprika
Salt and Black Pepperto taste
Instructions
Pre-heat the oven to 180 deg C (350 deg F) – spray an oven dish with cooking oil
Place the whole Eggplant/s in the oven dish – bake until soft and it looks like collapsing (this can take from 15 – 45 minutes – depending on the size of your Eggplant/s)
Remove Eggplant from the oven – cool 5 minutes and then peel – chop the flesh finely (or lightly mash the flesh)
Mix the Eggplant with the remaining ingredients until smooth. A quick blitz in a food processor makes quick work of this
Notes
Baking time will differ with various sized Eggplants
Nutrition Facts
Roasted Brinjal Dip
Amount per Serving
Calories
52.3
% Daily Value*
Fat
3.4
g
5
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
2.5
g
Cholesterol
0.5
mg
0
%
Carbohydrates
4.7
g
2
%
Fiber
4.7
g
20
%
Sugar
2.1
g
2
%
Protein
1.6
g
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.