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Aubergine dip with pitta
🥦 Vegetarian · For 1 serving(s)
249 kcal · per serving
Protein 9 g
Carbs 43 g
Fat 6 g
Fibre 11 g
Ingredients
- aubergine250 g
- sesame paste (tahini)8 g
- lemon juice10 g
- garlic3 g
- wholemeal pitta50 g
Method
- Roast the whole aubergine for 35 min at 200°C, then scoop out the flesh.
- Blend with tahini, lemon and garlic.
- Serve with the warm pitta cut into triangles.