4 Tablespoons olive oil
2 medium eggplants 1 large tomato, finely diced
1 handful fresh mint leaves, chopped
1 garlic clove, crushed
1-1/2 Tablespoons fresh lemon juice
Preheat the broiler. Line a baking sheet with aluminum foil and grease with half the olive oil. Slice eggplant crosswise into 1/4" slices and place on the prepareed baking sheet. Yurn over so the oiled side is up. Sprinkle with salt and pepper and broil until charred, 2-3 minutes. Repeat on the other side and repeat with the remaining eggplant and oil.
Using a blender, puree the eggplant with the mint and garlic.
- Per Servings
- 4 g
- 1 g
- 4 g