Eggplant Sauce
Roasted eggplant makes this sauce thick and savory, while lemon and olive oil keep it bright. Eggplant contributes fiber, cumin adds a warm spice note, and garlic gives the puree depth. Serve it with meat or vegetable casseroles.
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Servings: 4 (1 serving ≈ 139 gram)
Digestion time: 3 hour
Preheat the oven to 200 °C. Wrap the eggplant (400 g) in foil and bake for 20 minutes.
Cool the eggplant, then peel it and finely chop the flesh. Peel and finely chop the garlic (6 g), then add it to the eggplant. Squeeze the juice from the lemon (120 g) and pour it into the mixture.
Season the sauce with cumin (0.5 g), salt (to taste), and olive oil (30 g). Stir until smooth and serve with meat casseroles.
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