An easy eggplant and kale dip packed with flavour and nutrients, perfect for pairing with health-focused Multifibre Snacks!
This recipe was created especially for Tucker's Natural by the fabulous health and lifestyle blogger KBSugarfree!
Preheat the oven to 180 degrees.
Roast the eggplant and garlic in the olive oil and a good pinch of pink salt for about 30 minutes. Once roasted, remove from oven and blend in a food processor.
Once the eggplant and garlic are of a smooth consistency, add the remaining ingredients to the food processor and continue blending until fully combined.
If required, add water to achieve your desired consistency.
If coriander is your thing, mix through before serving with Tucker's Natural Quinoa Multifibre Snacks for a truly super snack!