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Eggplant & Olive Dip - Orgran


  • Prep Time: 30m
  • Cook Time: 20m

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Ingredients

  • 6 small eggplant
  • 4 tablespoons olive oil
  • 1/4 cup finely chopped olives
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, peeled and crushed
  • 1 x pkt Orgran Crispibread or Wafer Crackers of choice.

Method

  • 1. Cut eggplant into small pieces.
  • 2. Place eggplant into a large frying pan. Pour in oil. Cook over a gentle heat for approx. 20 minutes or until eggplant is cooked. Allow to cool for 10 minutes.
  • 3. Place eggplant, olives, tahini, lemon juice and garlic into the bowl of an electric food blender. Blend until smooth.
  • 4. Serve with Orgran Crispibread or Wafer Crackers of choice.