“Low fat, tasty and quick! I needed to use up the aubergine from my fridge, so I improvised this recipe. It tasted so good that I di not even used any extra seasoning! Serve it as a dip or spread for sandwiches / toasts. Also great on butterfly chicken breast ( or toast ) topped with cheese and grilled.”
READY IN:
1hr
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 190°C.
  2. Cut the aubergine in half and cook it in the oven for about 50 minutes.
  3. Once the aubergine is cool, scrape out the flesh and blend it in a food processor with all the other ingredients.
  4. Serve it as a dip or spread for sandwiches. Also great on butterfly chicken breast (or on a toast ) topped with cheese and grilled.

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