Smoky Eggplant Cashew Dip
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Cooking tools:
- Food processor
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
Ingredients
- 1 large or 2 small firm eggplant (450 g/1 pound)
- ¼ cup extra virgin olive oil*
- 1 large free range egg
- 3 Tbsp lemon juice or mild vinegar
- 1 clove garlic
- 1 tsp smoked salt or sea salt with kelp*
- ¼ cup cashews, chopped
- 1-3 tsp pickled jalapenos or pinch raw chilli (or lots of black pepper)
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