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June 10, 2021
1 min read
BiGG Chilli Tomato Seasoning2 medium eggplants150g hummus1 large beetroot200g feta cheesemint, for garnishMETHOD
Grate beetroot, lightly season with salt and pepper, and cook in water until tender, approx. 25 minutes.
Drain excess cooking liquid, and blend into a fine puree, and combine with the hummus.
Quarter the eggplant lengthwise and lightly salt for 10 minutes, then pat dry.
Lightly oil eggplant and chargrill until nice grill marks on each side.
To plate up, create a circle of beetroot hummus, and place your grilled eggplant on top.
Garnish with crumbled feta, picked mint leaves and a big handful of BiGG Chilli Tomato Seasoning.
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