You’re going to love this avocado whip. Double the recipe so you can enjoy it as a dip for corn chips and/or crudités, on toast, or dolloped in tacos. Use whatever herbs you have on hand. We love using rocket and/or coriander.
Margo Flanagan of Two Raw Sisters offers up a recipe for Eggplant and Avocado Whip from their new cookbook ‘More Salad’ - now available in stores.
Ingredients
2 eggplants, cut into bite-sized
chunks
3 tablespoons cooking oil
1 teaspoon sea salt
Avocado Whip
1 avocado
1 cup chopped fresh herbs
1⁄4 cup extra virgin olive oil
2 tablespoons hulled tahini
2 garlic cloves, crushed
juice of 1 lemon
1⁄2 teaspoon sea salt
100 g (3 1⁄2 oz) feta, crumbled
1⁄4 cup chopped fresh herbs
2 tablespoons dukkah
1 tablespoon extra virgin olive oil
Method
Leftovers will keep in an airtight container in the fridge for up to 2 days.
Extracted from More Salad by the Two Raw Sisters. Photography © Food: Margo Flanagan and Lifestyle: Susannah Blatchford. RRP$49.99. Out 10 September 2024. Published by Allen & Unwin NZ.
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