2 cups Basil leaves
1/2 cup Parsley leaves
75 grams sunflower seeds
50g full fat Greek yoghurt
1 large Jalapeno (optional)
3 Tbsp Olive oil
Black pepper and sea salt
1. Preheat your oven to 225°C.
2. Place eggplants (whole, without slicing or chopping) in baking tray and let roast for 35 - 40 min.
3. Remove eggplant from oven and trim off the stems. Place in food processor together with the rest of the ingredients and blend until consistency is pasty.
4. Serve with a drizzle of olive oil on top. Enjoy!
Flat bread served with eggplant dip and roast chicken