Preheat the oven to 400°F. Roast the eggplants for about 30 minutes, or until the interior is very tender and the skin is collapsing and a deep dark purple.
Scoop out the flesh of the eggplants with a large spoon, leaving the skin behind
In a high-speed blender or food processor, combine the eggplant flesh, garlic, cumin, paprika, and lemon juice and mix until smooth.
Serve immediately or store in the refrigerator, in an airtight container, for 2 days.
Notes
This recipe was adapted from The Complete Renal Diet Cookbook.Per serving: Calories: 36; Protein: 1g; Total fat: 0g; Saturated fat: 0g; Total carbohydrates: 8g; Fiber: 4g; Cholesterol: 0mg;