I Want It All Roasted Veggie Spread With Eggplant
ribbontea
Don't worry about the effort, your blender will do all the hard work!
People: 1
40 min

Ingredients

50 grams
Bok Choy
50 grams
Butternut Squash
0.75
Carrot
0.25
Eggplant
3 tbsp
Flax Seeds
0.5
Onion
4 tsp
Oregano
1
Pickles
2 tbsp
Sesame Oil
25 grams
Sesame Seeds
2 tbsp
Soy Sauce

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Prep

  1. Peel and cut your butternut squash, carrot and onion. All ingredients should have a similar size and shape.
  2. Wash and cut your bok choy and eggplant so that they all have a similar size and shape.
  3. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Spread the Butternut Squash, Carrot, Eggplant and Onion, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 30 minutes.
  2. Heat sesame oil in a pan, add Bok Choy oregano and fry for 5 minutes.

Finishing Touches

  1. Add flax seeds and sesame seeds to your blender or food processor.
  2. Add all of your vegetables to the blender or food processor. Then add your sauce and pulse to the desired texture. Season with salt and pepper.
  3. Add Pickles on top.
  4. Spread your delicious creation on top of your bread.