• 1 Eggplant, cleaned & halved
  • 2 Garlic clove, crushed fine.
  •    Ground Cumin
  •    Parsley, chopped.
  • 1 Lemon, juice.
  •    Olive Oil
  •    Salt & Pepper


  • Roast off the eggplant in a hot over, 180c for 45 minutes.
  • Once soft and mushy, scoop out the flesh with a spoon and throw out the skin (we don’t want that).
  • Place the flesh in a food processor with the remaining ingredients, and blend till smooth.
  • Serve together with some pita bread.
  • Now Eat!

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