[cooked-sharing]
Preheat oven to 220°C. Cut the eggplant in half and coat with Ginger Oil. Place on a baking tray. Roast in oven for 50 minutes or until soft. Remove from oven. Set aside for 15 minutes to cool. Scoop flesh out from the peel.
Crush garlic and mix with tahini, mix in 1/4 teaspoon of Ginger Oil.
Treat yoghurt with Relief (approximately 1/16 teaspoon) or Digest Easy solution (approximately 1/4 teaspoon).
Place eggplant, yoghurt, tahini, garlic and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt.
Transfer to a serving bowl. Sprinkle with paprika and parsley and serve with toasted Turkish bread (Gluten Free or made with Biohawk product of choice).
Ingredients
Directions
Preheat oven to 220°C. Cut the eggplant in half and coat with Ginger Oil. Place on a baking tray. Roast in oven for 50 minutes or until soft. Remove from oven. Set aside for 15 minutes to cool. Scoop flesh out from the peel.
Crush garlic and mix with tahini, mix in 1/4 teaspoon of Ginger Oil.
Treat yoghurt with Relief (approximately 1/16 teaspoon) or Digest Easy solution (approximately 1/4 teaspoon).
Place eggplant, yoghurt, tahini, garlic and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt.
Transfer to a serving bowl. Sprinkle with paprika and parsley and serve with toasted Turkish bread (Gluten Free or made with Biohawk product of choice).
