Eggplant dip

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 Ingredients:

  • 2 Eggplant

  • 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!

 
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Flat bread served with eggplant dip and roast chicken