For three people.
1 kg aubergine
¼ kg soy yoghurt
50 ml maize oil (or some other oil with a non-intrusive flavour)
1 clove of garlic, finely chopped
1 heaped teaspoon cumin
1 heaped teaspoon black pepper
1 heaped soupspoon tahini (a sesame seed paste you can find in big supermarkets, health food shops, and ethnic stores)
1 heaped teaspoon salt
1 level soup spoon of cider vinegar 🙂
Preheat the oven then bake the aubergines at 200ºC for half an hour. Take them out and leave them to cool.
When the aubergine is cool enough to touch comfortably, peel it and chop it finely. Mix everything together in a bowl and refrigerate.
Eat with toast like paté or as a sauce accompanying some other dish.
After peeling the aubergines you are generally left with 750g of flesh. You can change that for 750g of flesh of other vegetables: steamed peeled carrot, or baked red pepper.
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