A yummy, herby dip to serve at your next get-together. It’s bound to be a crowd-pleaser.
1-2 medium eggplants washed
1/4 cup olive oil
1/4 cup tahini
1-2 tbsp lemon juice
More olive oil
Some plant milk
1/3 cup Lifestyle foods pinenuts
1-2 tbsp syrup
1/2 tsp ground cumin
1/2 ground coriander
Salt and pepper to taste
Serve with lightly salted pita chips
1. Place the eggplant on a baking tray and drizzle with oil, place in the oven to char for about
15-18 minutes until cooked through. More if needed.
2. Slice open, scoop out the flesh and place in a blender with the olive oil, tahini, lemon juice,
olive oil, milk, pinenuts, syrup, spices and salt and pepper. Blend until smooth.
3. Serve the dip with more olive oil drizzle, fresh herbs, dukkah and pita chips.