Ingredients
- 1 eggplant, ends trimmed
- spray olive oil
- 400g can black beans, drained
- 2 cloves garlic, peeled
- ¼ cup plain unsweetened yogurt
- ½ tsp ground cumin
- 1 tbs fresh ginger, grated
- 3-4 tbs lemon juice
- 1 tbs tomato paste
- 1 tbs Marmite™
- salt to taste
- 2 tbs fresh coriander, basil or flat leafed parsley, finely chopped (optional)
Method
- Preheat oven to 200°C. Slice the eggplant in half lengthways. Spray each side lightly with oil spray. Place on a greased baking tray. Bake in oven for 25 minutes. Remove from the oven and allow to cool.
- Scoop out the flesh from the eggplants and place in bowl with the black beans, garlic, yogurt, cumin, ginger, lemon juice, tomato paste, Marmite™ and salt. Using a fork or potato masher, mix the ingredients together, leaving some chunks of eggplant and beans.
- Transfer to a serving dish. Stir in the coriander (or basil) if using. Serve with crudite and croutons.
- Cover and refrigerate for up to 5 days if needed.
Nutritional information
-
Per Serving
-
Protein (g)6
-
Carbohydrate (g)9
-
Sugars (g)2
-
Sodium (mg)248
-
Potassium (mg)296
-
Iron (mg)2.1
-
Calcium (mg)35
Our Tips
- Great served with bruschetta as a snack.