45 Summery Vegetarian Mediterranean Recipes - Travel with your tastebuds!
Servings: 8 as a side
- 3 small eggplants (3 small eggplants = 600-700g in total)
- 2 cloves garlic
- 2 tbsp tahini (or sesame paste is fine too)
- 1 lemon (juiced)
- 2 tbsp olive oil (plus a splash when serving the dish)
- 1 tsp paprika
- salt and pepper to taste
- 1 handful pomegranate seeds
- 1 tbsp cilantro/coriander, fresh
Pre-heat the oven to 180ºc.
Put the eggplants on a oven tray with a splash of olive oil and some salt.
Using a fork, poke a couple of holes in them.
Add the garlic cloves as well. No need to peel them.
Roast until tender ( 25-30 minutes).
Let the eggplants cool for a while, then slice them open and carve out the "flesh".
With a beater or food processor mix the eggplant flesh with the rest of ingredients (juice the lemon and peel the garlic too before you throw it in).
Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.
Calories: 617kcal | Carbohydrates: 54.2g | Protein: 12.6g | Fat: 45.5g | Saturated Fat: 6.3g | Sodium: 1213mg | Potassium: 1823mg | Fiber: 28.1g | Sugar: 22.2g | Vitamin A: 200IU | Vitamin C: 53.6mg | Calcium: 160mg | Iron: 4.7mg