Ingredients for two people:
Hummus: 1 large eggplant, 1 tsp tahini, 1 tsp olive oil, a pinch of salt, a pinch of Espelette pepper, 2 tsp lime juice, 2 tbsp fresh mint, 2 tbsp fresh coriander, ½ tsp garlic powder. As a garnish, add a little pomegranate.
Ketogenic tortillas: 90g almond flour, 1 tbsp olive oil, 3 tbsp psyllium and 120 ml water, 1/2 tsp garlic powder, pinch of salt.
Cut the eggplant in half lengthways. Make striations in the flesh, lengthwise and widthwise. Brush with olive oil and bake for 45 minutes at 150°C or until the flesh is tender. Scrape the flesh with a spoon, add the other ingredients except the mint and coriander. Blend in a blender. Chop the coriander and mint with scissors and mix with the eggplant. Garnish with a few pomegranate seeds. For the tortillas: mix psyllium, almond flour and spices. Add oil and warm water. Mix well with a spatula. Form 4 balls. Spread the dough between two sheets of baking paper to make tortillas. Cook in a pan brushed with olive oil for a few minutes. Can also be eaten with crackers, ketogenic or sourdough spelt bread.
