2 large eggplants
1 tbspn MCT Oil
1tspn Lemon Juice
1 tbspn very finely chopped shallots
1/2 tspn Curry powder
freshly ground black peppet to taste
Pierce eggplants all over with a skewer. Bake at 200c for 30-40 minutes or until soft.
Cool. Peel eggplants. Place in a food processor. Add MCT Oil, lemon juice, shallots,
curry powder and pepper. Process until smooth
1 tbspn MCT Oil
1tspn Lemon Juice
1 tbspn very finely chopped shallots
1/2 tspn Curry powder
freshly ground black peppet to taste
Pierce eggplants all over with a skewer. Bake at 200c for 30-40 minutes or until soft.
Cool. Peel eggplants. Place in a food processor. Add MCT Oil, lemon juice, shallots,
curry powder and pepper. Process until smooth
Little Leakers
Eggplant Dip
