Recipe | Eggplant + avocado whip

Feeds: 4 – 6
Time: 30 minutes

Ingredients

2 eggplants, cut into bite-sized chunks

3 tablespoons cooking oil

1 teaspoon sea salt

Avocado whip

1 avocado

1 cup chopped fresh herbs

¼ cup extra virgin olive oil

2 tablespoons hulled tahini

2 garlic cloves, crushed

juice of 1 lemon

½ teaspoon sea salt


100 g (3 ½ oz) feta, crumbled

¼ cup chopped fresh herbs

2 tablespoons dukkah

1 tablespoon extra virgin olive oil

Method

Preheat the oven to 200°C (400°F).

Toss the eggplant chunks on a baking tray with the cooking oil and salt. Roast for 25–30 minutes.

While the eggplant is cooking, make the avocado whip. Process all the ingredients in a blender until smooth. (Alternatively you can use a stick blender.)

To assemble the salad, spoon all the avocado whip onto a flat, round plate. Use the back of a spoon to distribute it evenly around the plate. Arrange the eggplant chunks on top. Sprinkle over the feta, then the herbs and dukkah. Drizzle the olive oil over just before serving.

Leftovers will keep in an airtight container in the fridge for up to 2 days.

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Swap:

Eggplant for roasted spring carrots. In winter we love using pumpkin and/or yams.

Tip:

You’re going to love this avocado whip. Double the recipe so you can enjoy it as a dip for corn chips and/or crudités, on toast, or dolloped in tacos. Use whatever herbs you have on hand. We love using rocket and/or coriander.

Delicious with:

Tomatoes, Basil + Croutons and chicken or seafood.

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More recipes by the Two Raw Sisters — 

Harissa Carrots, Whipped Feta + Herb Carrot Top Oil

Strawberry, Rhubarb + White Chocolate Crumble