When eggplants are cheap and plentiful why not whip up some of this?!
- 2 baked egg plants (skin removed after baking)
- 2 tbsp tahini
- 2 tbsp olive oil
- Juice of a lemon
- 2 crushed cloves
- Handful parsley
- Pinch of cumin
How to make:
- Bake eggplants at 180 for 20-30 mins until soft.
- Remove from oven allow to cool slightly then scoop out the centre and blend with the other ingredients. I whizzed this all up in my Kenwood New Zealand triblade handblender.
- Serve with ‘wrap chips’ – which are simply wraps chopped up and baked dry on a tray for 5-10 mins at 180 degrees.