SNEZ’S ROASTED EGGPLANT DIP (G)

Preheat oven to 200 C.

Line a baking tray with baking paper and place eggplant and garlic cloves in their skin on THE tray. Prick the eggplantS a couple of times with a fork. Roast for 35-40 minutes or until eggplants are soft. Set aside until cool enough to handle.

Cut eggplant in half (or peel the skin off) and scoop out the flesh into the bowl of a food processor. Squeeze out the soft garlic from their skins and add to bowl. Add lemon juice, tahini, oil and salt & pepper and process until combined and relatively smooth, or leave a little chunky if you prefer.

Place mixture in a bowl and sprinkle with paprika and parsley.

Serve with raw vegetables as a snack or as a spread on pita bread or brown rice crackers.

Energy 663.2kj Calories 158.4cal Protein 4.79g Fibre 8.22g Fat 10.48g Saturated Fat 1.35g Carbs 7.54g Sugar