(makes 8 serves)

Calories: 60, Protein: 2g, Fats: 4g, Carbohydrate: 5g

I make this for a dip at parties or serve it with my salads at lunch time. I particularly like to mix it with tuna!

Ingredients :

1 large eggplant
2 teaspoons organic cold-pressed coconut oil/100% grass-fed ghee
1 clove garlic
50 g tahini
¼ cup lemon juice (about 2 lemons)
¼ teaspoon paprika
¼ teaspoon cumin
Sprig of chopped parsley


  1. Preheat oven to 180 °C
  2. Slice eggplant in half and brush with oil (olive, coconut, ghee)
  3. Bake in oven for 30-40 minutes or until soft
  4. Allow to cool then scoop out the flesh into your food processor
  5. Add garlic, tahini, spices and lemon juice then blitz for 2 minutes until smooth
  6. Mix in the parsley then serve as a dip (you may like to add some olive oil for this) or mix a portion with a can of tuna and serve with the Salad Base and 1 tablespoon of your choice of oil dressing and some nuts/seeds