Eggplant Dip with Jewelled Topping
ready in 55 min.
1 serving contains
|Saturated Fat Acids||0.63 g|
|Sugar added||0 g|
Recipe author: EAT SMARTER
Prick the aubergines several times with a fork and place on a baking tray lined with baking paper.
Bake in a pre-heated oven (200°) for about 40 minutes until the skin wrinkles and the flesh is soft. Take out of the oven, skin and leave to cool slightly. Then mash well with a fork. Peel the garlic and press on to the aubergine puree. Add oil and lemon juice and season well with salt and pepper.
Serve scattered with the pomegranate seeds and garnished with parsley.
Eat with flatbread.