Planning time: 15 Minutes
Cooking time: 40 Minutes
• 16 tomatoes
• One cucumber
• 2 Tsp. ground pepper
• 1 Tsp. Salisaubergine olive oil
• One clove (s) garlic.
• Ground coriander
- Preheat the stove to high temperature. Make profound cuts in the
aubergines and spot them on a heating plate. Heat until smooth, about
30 to 40 minutes.
- Allow them to cool until they can be controlled, around 15 minutes for
huge aubergines and picas (or momentarily go through the blender or food
processor), and spot in a medium bowl.
- Blend in with oil, garlic, and cilantro. Salt and pepper to taste. Serve the
blend to go with crude vegetable snacks, for example, cucumber sticks
or then again cherry tomatoes.
Sugars: 1.8 grams
Proteins: 0.5 grams
Fat: 10.6 grams