A fast and healthy snack or starter.
Ingredients (serves 6)
- 2 Whole Eggplants
- 1 1/2 Tbsp Unhulled Tahini
- 1/2 Lemon
- 1 Tbsp Black pepper ground
- 2 Tbsp Olive Oil
- 1 Tsp Dried Mixed Herbs
- 2 Cloves garlic, crushed
Method
- In a tray which will fit in your airfryer, place the eggplants, olive oil and herbs and coat well.
- Cook on 200 deg for 10 minutes.
- Once cooled slightly, scoop out cooked flesh into a dish suitable for blending. Add juice from lemon, pepper, tahini, garlic and blend well. To serve drizzle with olive oil and sprinkle extra pepper. Serve with toasted bread, crisped in airfryer for 1 minute. You can add salt to this but I chose not to, to keep it as healthy as possible. It is very flavoursome and versatile in recipes such as salads, in veg lasagne, etc as well as on it's own as a dip.
Notes
There are many other variations to this dish, including adding chopped parsley, lime instead of lemon juice, adding whole chickpeas or lentils to it and serving with flat bread, the possibilities are endless!
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