Roasted Aubergine Dip

Serves: 4
Prep Time: 15 – 20 minutes
Cooking Time:
2 medium eggplants
2 roasted red peppers (from a jar)
1/2 Tablespoon tahini
1 Tablespoon lemon juice
1 tsp Spice It Nice
1 Tablespoon pumpkin seeds (to garnish)
1 Tablespoon extra-virgin olive oil (optional)
Place the eggplants on a baking tray and prick each several times with a fork.
Roast at 200 degrees Celsius for around 45 minutes, turning halfway until the eggplant skins are crispy and wrinkled and the flesh is very soft. Set aside to cool.
When the eggplants are cool enough to handle, cut them in half and scoop out the flesh.
Add this to a food processor along with the roasted red peppers, tahini, lemon juice, and the Spice it Nice. Blitz thoroughly until smooth.
Serve the roasted eggplant dip slightly chilled, topped with the pumpkin seeds, sugar snap peas, fresh herbs and a drizzle of extra virgin olive oil, if desired.