Margo Flanagan: Eggplant and Avocado Whip from Two Raw Sisters' 'More Salad'

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 

1. Preheat the oven to 200°C (400°F).  
2. Toss the eggplant chunks on a baking tray with the cooking oil and salt. Roast for 25–30 minutes.  
3. While the eggplant is cooking, make the avocado whip.  
4. Process all the ingredients in a blender until smooth. (Alternatively you can use a stick blender.)  
5. To assemble the salad, spoon all the avocado whip onto a flat, round plate. Use the back of a spoon to distribute it evenly around the plate. Arrange the eggplant chunks on top. Sprinkle over the feta, then the herbs and dukkah. 
6. Drizzle the olive oil over just before serving.  

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.

LISTEN ABOVE 

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:07):
You're listening to this Saturday Morning with Jack team podcast
from News Talks a'b.

Speaker 2 (00:12):
Margo Flanagan, who's of course one of the two Raw sisters,
is with us this morning. Killder Killed a Jack.

Speaker 3 (00:19):
How's it going.

Speaker 2 (00:20):
Very very well? Thank you. I'm so excited because you
have a delicious spring adjacent recipe for us this morning
from your new book More Salad and eggplant and avocado
whip Whip.

Speaker 3 (00:32):
Yes, this is such a banger. I love this recipe.

Speaker 2 (00:37):
So where would you serve this?

Speaker 3 (00:38):
Like?

Speaker 2 (00:38):
This is the sort of thing that if you are
having a little barbecue or something and you can get
your hands on some good eggplants at this time of year,
this would be a good option.

Speaker 3 (00:45):
Yeah, for sure, it can be any occasion. I think
that's what I love about this RECM. Why we chose
to do it on this show because it's a great
veggy side to a delicious protein. It's a great starter
you could save with some showado. There's so many different options.
You can have it with corn chips, you can do
it on toast, like.

Speaker 2 (01:05):
It's just the options that you now sounds that sounds awesome. Okay,
run us through it. How do we make it sure.

Speaker 3 (01:11):
So we start off with our eggplant so within more salad.
What we've done is we've done a workshop on every page.
So that's kind of the point of difference between our
five or our four other cookbooks. So if you don't
have eggplant, or eggplants are really expensive, in the swap
for this recipee, we've said you can swap eggplants of
roasted spring carrots or I mean if we're in winter.

(01:33):
We're not now, but you could do pumpkin or yams,
or you can refer to ours swap with the season's
guide and more salads for more options. So with the
egg plant, cut it up, chuck it on a baking tray.
And with eggplant, the key is lots of oil. Always
add more than what you think, because a lot of
people hate eggplant because it's really rubbery, but it's because

(01:54):
you're not adding enough oil. So make sure you add
about three to four tablespoons of oil. Pop it in
a preheated oven at two hundred degrees for about twenty
five to thirty minutes, and you'll have the most amazing, soft,
delicious eggplant. So while that's in the oven, we're going
to make the avocado whip. So in this whip, we've
got one avocado. We've got one cup of fresh herbs,

(02:16):
so herbs and are in more solid. We've just ridden herbs.
So that can be anything you have, whether it's mint, basil, parsley, coriander,
can be a mixture of a couple. Just do whatever
you've got at home. You've got extraversion olive oil hulled
to heni, so to heni. A lot of people don't
like to heni. But if you don't like it, because

(02:37):
you're probably getting the wrong one. So make sure you're
always getting hulled. And then we've got garlic, lemon and
sea salt. So if you don't well, this whip is
a great way to use your bad avocado. So if
you open it and it's not that slash, make this recipe.
It's great. Or you could use a cup of green
peas or at amami beans as well. If you don't
have EVO. So your eggplants roasted, your avocado whips done,

(03:02):
Spread the avowhip on a flat plate top with your
just throws the egg plant and then crumble over some fetter,
fresh herbs, docker extroversion olive oil, and bob's your uncle easy.
Is that just recipe takes thirty minutes, serves four to six.

Speaker 2 (03:19):
Oh yeah, wouldn't in my house to serve one to
two serve me.

Speaker 3 (03:23):
I know that's actually a thing in my house. It's
always like, oh shit, that is meant to serve for
But we've eaten it so and we've got a delicious
with with every recipe and more salad as well. So
on this resp it says this is delicious with our tomatoes,
basil and crousions, and it would be great with chicken
or seafood.

Speaker 2 (03:42):
Yeah. Oh it sounds so good. So your books out
now as well, right more salad?

Speaker 3 (03:47):
Hell yeah, yeah, hell ye, So get it from any bookshop.
It's the book to have this summer.

Speaker 2 (03:53):
Yeah, that sounds very It sounds sounds amazing. Thank you
so much, Mago. We'll make sure that recipe too for
the egg plant and avocado whip. Is it is more
fun to eat than it is to say. That's what
I'll say. It will make sure that is up and
available on our website as well.

Speaker 1 (04:10):
For more from Saturday Morning with Jack Tame, listen live
to News Talks ed b from nine am Saturday, or
follow the podcast on iHeartRadio,