Trance Roasted Veggie Dip With Tahini
Alex
Don't worry about the effort, your blender will do all the hard work!
People: 1
40 min

Ingredients

1 tsp
Cayenne Pepper
1
Eggplant
4 tbsp
Sunflower Seeds
1 tbsp
Sweet Chili Sauce
1 tbsp
Tahini
2 tsp
Thyme

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Prep

  1. Wash and cut your eggplant so that they all have a similar size and shape.

Heating Steps

  1. Spread the Eggplant, cayenne pepper and thyme evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 30 minutes.
  2. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add all of your vegetables to the blender or food processor. Then add your sauce and pulsate until desired texture. Season with salt and pepper.
  2. Add Sunflower Seeds on top.