|Prep Time||20 minute|
|Cook Time||20 minutes|
- 3 medium eggplants
- 1 tbsp butter
- 1 tsp sea salt
- 1 clove garlic finely chopped
- fresh parsley chopped, to serve
- 1 tsp butter for the frying pan
- 1 small onion, red finely chopped
- 1 clove garlic chopped
- 30 grams fresh parsley chopped
- 1 cup milk
- 3/4 cup coconut oil
- 1 tsp tahini more to taste
- 1 tsp cumin seeds more to taste
- 1/3 tsp Salt more to taste
- Turn the oven on to 180C
- Slice the eggplants lengthways into 1/2 cm slices
- Place them on an oven tray, drip the oil over top and sprinkle with the salt and chopped garlic
- Bake in the oven for 15 to 25 minutes, until soft and a little brown and crusty on top
- In the meantime, make the sauce.
- In a frypan, add the 1 tsp oil or butter, the chopped red onion, garlic and the parsley and fry for three to four minutes on low heat (stirring occasionally). The onions should be soft and golden
- Pour the milk into the blender and, while running it on high speed, slowly add the coconut oil (adding the oil slowly helps the sauce thicken, so take your time)
- Add the onion/garlic/parsley mix to the blender, plus the tahini, the cumin seeds, the agave and the salt.
- Run the blender again for a minute until the sauce is completely smooth.
- Taste and adjust the seasoning if needed.
- Place in a serving bowl in the fridge (where it will thicken further) until the eggplants are ready to serve.
- Garnish with lots of fresh parsley