1. Rinse the aubergines and cut them lengthwise. Peel the garlic clove and roast all of them together at 200ºC for about 10-15 minutes, until the skin of the aubergines is slightly burned. The reason we allow the skin to burn is to give the aubergine meat a distinct smokey taste. Leave aside to cool, then, remove their skin and place them in a colander to drain their juices.
2. Put all your ingredients in the blender and blend until they're thoroughly combined (save some parsley for garnish).
3. Chill the salad in the fridge. To serve, sprinkle with parsley and drizzle with some olive oil.
NOTE: There is also a variation of this recipe, with roasted sweet red peppers added to the spread in thin strips after it's been blended. If you prefer to give this one a try, then you need to add an extra tablespoon of lemon juice to counter balance the sweetness.
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|Serving Size: 1 Serving (6g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 19 (86%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 24.5mg||1 %|
|Potassium 18.6mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.7g||1 %|
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Calories per serving: 22
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