Aubergine Spread

The base of this creamy vegan aubergine spread are aromatic, finely blended sunflower seeds. It tastes delicious on bread or as a dip or can be added to sauces.
Ingredients for one small jar:

  • 25ml extra virgin olive or sunflower oil

  • 50g sunflower seeds

  • 30g aubergine

  • 15ml lemon juice

  • 5g onion

  • 5g pepper

  • 1/8 apple

  • 25ml apple juice

  • 1 tsp tomato puree

  • 1 tsp brown sugar

  • 1 clove garlic

  • sea salt and freshly ground pepper

  • Herbs de Provence (basil, oregano, rosemary)

 Method:

  1. Preheat the oven to 200°C/180°C fan oven.

  2. Either soak sunflower seeds over night or cook them in plenty of water for 15 minutes. Switch off the heat and let them soak a little longer while you prepare the rest of the dish

  3. Cut the aubergine, onion, apple and pepper in thick slices. Put all the vegetables into a bowl, drizzle with the oil and sprinkle with sea salt.

  4. Spread the vegetables on a lined baking tray and bake for 20-30 minutes.

  5. Strain sunflower seeds and add them into a food processor and blend.

  6. Add the oil, lemonand apple juice and blend again until you have a creamy consistency.

  7. Add the vegetables and tomato puree and blend again.

  8. Add crushed garlic and season with salt, pepper and herbs.

DipsNeantog FarmDips