MARCH NOURISHMENT

AUBERGINE SPREAD by chef riCcardo manca

• INGREDIENTS

  2 eggplants

  10g miso

  10g almond butter

  20g honey

  35g yoghurt

  100g olive oil

  40g garlic

  10g salt

  10g lemon juice

• RECIPE

  1. Preheat your oven to 170°C.

  2. Wash the aubergines and pierce them several times with a fork to prevent bursting while roasting.

  3. Roast the aubergines: Place the whole aubergines on a baking tray lined with parchment paper. Roast them in the preheated oven for about 45-60 minutes, or until the skin is completely blackened and the flesh inside is soft and tender.

  4. Cool the aubergines: Remove the roasted aubergines from the oven and let them cool for a few minutes until they are safe to handle.

  5. Once cooled, carefully slice the aubergines in half lengthwise and scoop out the soft flesh into a food processor or blender. Add the other ingredients.

  6. Blend all the ingredients together until you achieve a smooth and creamy consistency.

  7. Taste the dip and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice if needed.