This is a wonderful way to enjoy eggplant.
1 eggplant – sliced 1/4 inch (6mm).
Homemade Hummus – 1 can of chick peas, juice of 1 lime/lemon, 1/4 cup of water. Blend all ingredients to make a fat fee Hummus.
1 baked/boiled potato
Salt the eggplant and leave for 15 minutes. Then rub off the salt and place on parchment paper on a baking tray.
Place a slice of tomato on each slice of eggplant.
Top the tomato with a spoonful of hummus on each slice of eggplant and top with smoked paprika powder.
Bake in the oven for 30 min or until the hummus is golden brown and the eggplant is cooked.
Wash and steam the kale that is torn into bite sized pieces.
Put it all together on a plate and you have a delicious and filling meal.
You can use the leftover hummus as a filling for the potato and you can make a fat free salad dressing for the kale or just squeeze a lime over it.
A Citrus Fat Free Salad Dressing by John McDougall – Program for Maximum Weight Loss
1/4 cup fresh-squeezed orange juice
2 tbsp fresh lime juice
1 tbsp parsley chopped
1 small clove of garlic
1/2 tsp grated lime rind
1-4 drops Tabasco
Blend the ingredients together and pour on your salad