Baba Ganoush

Serves: 4 or more!

1 large eggplant, around 300gms

1/4 cup tahini

3 garlic cloves, minced

1/4 cup fresh lemon juice, plus more as needed

1 pinch ground cumin

salt, to taste

1 -2 tablespoons extra virgin olive oil

Prick the eggplant with a fork in several places. Place directly on gas stove flame, or under flame grill.

Turn frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

Transfer the eggplant to a baking sheet and bake in 180c oven until very soft, 15 to 20 minutes.

Remove from the oven, let cool slightly, and peel off and discard the skin.

Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste.

Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.

Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.

Drizzle the olive oil over the top and sprinkle with Chilli powder.

Batch:  Carbs 12gms, Fat 74 gms, Protein 16gms,  Fibre 16 gms, Calories 805