SERVES: 4 • PREPARATION TIME: 10 MINUTES • COOKING TIME: 45 MINUTES
NUTRITIONAL INFORMATION PER SERVING: PROTEIN 0.9G CARBOHYDRATE 2.3G, OF WHICH SUGARS 1.6G FAT 2.7G, OF WHICH SATURATES 0.4G CALS 35
1 eggplant
1 tablespoon olive oil
1 small red onion, finely diced
1 garlic clove, finely chopped
1 tablespoon lemon juice
a pinch dried chili flakes
a pinch smoked paprika
½ teaspoon ground cumin
1 handful mint leaves, chopped
sea salt and ground black pepper
1 Heat the oven to 350°F. Prick the eggplant skin all over and place it on a baking sheet. Roast 30 to 40 minutes until the flesh is soft. Remove the eggplant from the oven and leave to cool. Peel away the skin and scoop out the flesh into a food processor.
2 Heat the oil in a skillet over medium heat and sauté the onion and garlic 5 minutes, or until soft. Add them to the food processor with the remaining ingredients. Pulse to combine, but leave some texture. Season to taste, then serve.