If you have a gas cooker, roast the eggplant over
an open flame, turning frequently until skin is black
and flesh soft. Cool and then remove skin by rinsing
under running water. Otherwise place whole eggplant
into microwave and cook on high for about ten minutes
or until soft.
Place eggplant flesh in sieve and allow
to drain then blend or mash with remaining ingredients.
Pour into serving dish and decorate with a further
sprinkle of ground cumin.
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Reproduced with permission from CalorieKing.com.au. All material copyright CalorieKing.com.au
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