Creamed Smoked Eggplant on Toast

Cook Time 30 minutes

Servings 2


1 eggplant

1 slice of sourdough toast

Smear vegan butter

1 tbsp tahini

20ml lemon juice

1 cheek preserved lemon

10 chive sprigs

Sprig fresh parsley

Salt & pepper, to taste


Place the eggplant over the gas stove top.  Or alternatively place in the oven with the grill function on.  Burn all sides, take out and then place, covered in a bowl until cool enough to handle.

Toast the bread and smear on as much butter as you would like.  

With the eggplant.  Pick up from the stem and cut the bottom to release the liquid.  Then peel all of the black burnt bits into the compost.  Place the eggplant on a separate plate.  With the liquid at the bottom of the bowl, whisk in your hemp tahini, lemon juice, some salt and pepper until a smooth creamy consistency.  Dice up the preserved lemon into small chunks and add it to the mixture

With 2 knives or some scissors, slice the top of the eggplant off and discard.  Then roughly slice up the eggplant. Place this in the tahini mixture and toss.  With your hands or the two forks, pick up the mixture and lay it over the toast, spoon over a little more of the dressing and then the chopped chives and a couple of slices of fresh lemon and the sprig of fresh parsley.



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