INGREDIENTS:

• 1 medium sized carrot

• 1 (600g) eggplant

• 5 cloves garlic

• 3 tablespoons olive oil

• Salt

• 4-6 tablespoons Peace Love & Vegetables smoked chilli cashew cheese 

• 1 can chickpeas drained and rinsed

• 1/4 cup, packed semi-dried tomatoes

• 1/8 cup water

• 1 lemon, juice and zest

• Pepper

• ½ teaspoon smoked paprika

• 2 tablespoons parsley, finely chopped 

• Baguette to serve

METHOD:

1. Preheat oven to 180 degrees. 

2. Roughly chop carrot and eggplant. Place on roasting tray, along with garlic cloves, drizzle with 2 tablespoons of oil and 2 good pinches of salt. Place in oven at roast for 25 minutes.

3. Once veggies are cooked, place in a food processor with cashew cheese, chickpeas, semi-dried tomatoes, water, lemon juice and zest and a crack of black pepper. Process until well combined. Adjust the smokey flavour with more cashew cheese to the level you like. The flavours will develop and mellow over the next day, so this is a great make ahead recipe. 

4. Serve with a fresh sprinkle of smoked paprika, parsley, salt and baguette slices either fresh or toasted. 

Makes: approx 2 cups 

Recipe by Lunch Lady Lou, keep up with her on Instagram here, check out her website here or and look at her books and courses here! Styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.