An aubergine and sesame dip source of fibre and nutrients.
Ingredients for 4 portions
- Aubergines 2
- Tahini 100 g
- Lemons 2
- Extra virgin olive oil 1 tbsp (10 g)
- Chopped parsley to taste
- Olives to taste
- Clove of garlic 1
- Salt to taste
- Pepper to taste
- Cumin to taste
- Pita bread to taste
Preparation
Wrap the aubergines in foil and cook in a hot oven for around 20 minutes.
Remove the aubergines, cut them in half and scoop out the flesh.
Blend it with the garlic, tahini, cumin and lemon juice.
Add salt and pepper and dress with olives, chopped parsley and a drizzle of olive oil.
Serve with pita bread and croutons.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.