This makes a great substitute for traditional high sodium bruschetta topping
1
medium eggplant (roasted)
1 tbsp
lemon juice
2
cloves garlic
2 tsp
curry powder
1/4 tsp
ginger
1/4 cup
fresh cilantro
Slice eggplants in half and score.
Drizzle with olive oil and roast at 350F until flesh becomes soft (~45-60 minutes).
Scoop out flesh and discard skins.
Combine all ingredients together in a food processor until smooth.
Serve with baked pita chips
- Calories: 162 KCal
- Protein: 6 g
- Carbohydrates: 36 g
- Fibre: 18 g
- Sodium: 18 mg
- Phosphorus: 162 mg
- Potassium: 1368 mg