- 1 eggplant about 700g in weight
- 1.5 tbsp psyllium husk
- Chop the aubergine into small sizes.
- Blend till smooth and transfer into a saucepan.
- Cook and stir simultaneously for about 5 minutes.
- Add the psyllium husk powder and keep stirring like you.
- Cook for about 3 minutes
- Turn off heat and mould to desired size and shape.
- Eat with any soup of choice.