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

Directions

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.

Servings: 16

Nutritional Facts

Per Servings

Calories: 48
Carbohydrates: 4 g
Protein: 1 g
Fat: 4 g

Serving Size

1