You’re going to love this avocado whip. Double the recipe so you can enjoy it as a dip for corn chips and/or crudités, on toast, or dolloped in tacos. Use whatever herbs you have on hand. We love using rocket and/or coriander. 

Margo Flanagan of Two Raw Sisters offers up a recipe for Eggplant and Avocado Whip from their new cookbook ‘More Salad’ - now available in stores. 

Ingredients  

2 eggplants, cut into bite-sized  

chunks  

3 tablespoons cooking oil  

1 teaspoon sea salt  

Avocado Whip  

1 avocado  

1 cup chopped fresh herbs  

1⁄4 cup extra virgin olive oil  

2 tablespoons hulled tahini  

2 garlic cloves, crushed  

juice of 1 lemon  

1⁄2 teaspoon sea salt  

100 g (3 1⁄2 oz) feta, crumbled  

1⁄4 cup chopped fresh herbs  

2 tablespoons dukkah  

1 tablespoon extra virgin olive oil  

Method 

1. Preheat the oven to 200°C (400°F).  
2. Toss the eggplant chunks on a baking tray with the cooking oil and salt. Roast for 25–30 minutes.  
3. While the eggplant is cooking, make the avocado whip.  
4. Process all the ingredients in a blender until smooth. (Alternatively you can use a stick blender.)  
5. To assemble the salad, spoon all the avocado whip onto a flat, round plate. Use the back of a spoon to distribute it evenly around the plate. Arrange the eggplant chunks on top. Sprinkle over the feta, then the herbs and dukkah. 
6. Drizzle the olive oil over just before serving.  

Leftovers will keep in an airtight container in the fridge for up to 2 days.  

Extracted from More Salad by the Two Raw Sisters. Photography © Food: Margo Flanagan and Lifestyle: Susannah Blatchford. RRP$49.99. Out 10 September 2024. Published by Allen & Unwin NZ.

LISTEN ABOVE