Roasted eggplants, sesame paste, cold-pressed olive oil and a sprinkle of spices, mushed together to create this yummy dip, packed with nutritional value, and boasting great flavour.
Vegan and Keto, gluten free, dairy free, and absolutely nonsense free.
Back when I was a nipper, mum would chuck diced tomato and fresh onion into it, and I’d scoff it down like there was no tomorrow. Nowadays, I barely manage to resist diving in before I can even dice anything up. But I reckon if I could just hold off for a moment…
It’s a cracker of a condiment with any main meal and loves chilling out with some veggie sticks. Whip it into a top-notch salad dressing by adding a bit more olive oil and a splash of apple-cider vinegar, it’s a winner!
Eggplant roasted, organic tahini, dried garlic, sea salt, citric acid, coriander, cumin and smoked paprika.
