Snack time! Putting aside the fact that this is a naturally dairy free, gluten free and vegan dish…it’s actually just balling in its own right. Eggplant (aubergine**) cooked right is simply devine. This recipe really hangs on the tahini though so make sure to get freshly ground tahini from your local whole food store – seeds are exceptional for live enzymes and even better when it’s fresh so take our advice. #worthit
nb: be a legend and take your own jar with you to be filled with liquid gold (aka tahini). If they make their own tahini then I’ll bet you they will be happy to fill your jar…well done you! Such a game changer.
1 eggplant, roasted skin side up
tahini, 1/4 cup
1 garlic clove
lemon, juice of half
It’s as easy as….
- Roast your eggplant skin side up to add to the smokey flavor, if the skin starts to blister and bubble you doing it right! You need some crispy bits to add depth of flavor.
- In a food processor blitz eggplant, skin and all, tahini, lemon juice, a handful of parsley and a pinch of salt. Blitz until thick and creamy (don’t over do it!)
- Taste test – adjust the salt & lemon ratio to your taste.
Garnish with a good handful of parsley, lemon zest courtesy of your handy micro plane and a splash of olive oil. Serve with some crunchy corn chips or fresh bread.
May your long weekend be full of gluttony and mischief!! #lovefoodhatewaste
Hugs and Nonsense