Recipes from Spring 2022 issue of True Natural Health



1 eggplant

2 tablespoons of tahini

Juice of one lemon

1 clove of crushed garlic

½ teaspoon of ground cumin

½ teaspoon of paprika

A sprinkle of parsley and hemp seeds to serve.



Preheat your oven to 180 C (355 F).

Prick the skin of the eggplant and bake in the oven for 45 minutes, or until the flesh is soft. Allow the eggplant to cool.

Peel and use a clean towel to squeeze excess liquid out of the flesh once cooled. Mash or blend in a food processor.

Drizzle in lemon juice and tahini as you blend and then add garlic, cumin and paprika and blend.





(Healthy pantry staples are available via here (affiliate link)