Featured Recipe

We regularly feature recipes using our Italian seeds from The Vegetarian Little Big Book with kind permission of McCrae Books. This book is available to purchase directly when contacting us.

Eggplant and Garlic Dip

Vegan.
Serves: 4.
Preparation: 20 minutes.
Cooking time: 1 hour.
Level of difficulty: 1

Ingredients

2 large eggplants / aubergines.
2 cloves garlic, finely chopped.
2 tbsp sesame seed paste (tahini).
juice of 1 lemon.
salt to taste
1 bunch parsley, finely chopped.

Preheat the oven to 400°F / 200°C/gas 6. Prick the aubergines all over with a fork and place them on a baking sheet. Bake for 1 hour, or until softened. Scoop out the flesh with a spoon and mash with a fork in a medium bowl. Mix in the garlic, tahini, lemon juice and salt. Garnish with the parsley. Serve with triangles of toasted bread.

Don't forget to buy the aubergine seeds for next time!