[cooked-sharing]
2 large eggplants
200 g Greek Yoghurt
2 tbsp tahini
2 cloves of garlic
2 tbsp lemon juice
1 pinch salt
1 pinch paprika
chopped parsley for garnish
Ginger Oil
Relief or Digest Easy solution
1
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.
2
Crush garlic and mix with tahini, mix in 1/4 teaspoon of Ginger Oil.
3
Treat yoghurt with Relief (approximately 1/16 teaspoon) or Digest Easy solution (approximately 1/4 teaspoon).
4
Place eggplant, yoghurt, tahini, garlic and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt.
5
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).
CategoryChristmas, Dips, Sauces and Dressings
Ingredients
2 large eggplants
200 g Greek Yoghurt
2 tbsp tahini
2 cloves of garlic
2 tbsp lemon juice
1 pinch salt
1 pinch paprika
chopped parsley for garnish
Ginger Oil
Relief or Digest Easy solution
