- Preheat the oven to 200°C.
- Wash the aubergine and cut them in half. Coat the halves with olive oil, salt and cumin and roast them in the oven for about 30 minutes along with the garlic in their skins. The skin of the aubergine takes on a dark color.
- Scrape the flesh out of the aubergines. Drain in a colander and put it in a blender.
- Puree the aubergine flesh, soft garlic (without peel), lemon juice and spices in a blender. If you prefer a dip with some pieces, you can also choose to crush the whole thing with a fork.
- Season with salt and pepper.
- Serve in a small bowl with a drizzle of olive oil, finely chopped parsley and olives.
Chef's tip
Can be eaten in combination with the Loprofin Crackers or delicious low-protein naan bread.
Important notice:
This platform is intended for patients or carers of patients who have been prescribed the Nutricia metabolic products by a Healthcare professional.
Always follow the advice of your Healthcare Professional before making any changes to your diet.
Everybody’s low-protein diet is different. Always check with your dietitian regarding suitability of ingredients in recipes.
Always check allergens for individual ingredients and product labels.
Despite careful calculation, nutritional values may differ per product. Therefore, always consult your dietician when using or adjusting the prescriptions.
The 'chef's tip' has not been taken into account when calculating the nutritional values. Consult your dietitian for more information.
