 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 whole(s) eggplant |
1-2 gloves garlic |
1/2 teaspoon(s) ground coriander |
1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) hot chili powder |
1/2 lemon or lime juiced |
1 tablespoon(s) olive oil |
1 onion sliced |
salt & pepper to taste |
3 1/2 ounce(s) tomato juice |
Directions:
1. Preheat oven to 400. Cut eggplant into chunks. Place all
2. ingredients on non-stick roasting tray/toss to mix. Cover with foil.
3. Bake 30-45 minutes stirring twice; leave to cool with cover
4. still on. When cool, puree in food processor or blender. Adjust seasoning to taste. Serve with crackers or cut up
5. vegetables.
|
|