Smoked Eggplant Kefir
3 large eggplants
Zest of 1 Lemon
1 tsp Ground cumin
1 cup Blue Bay Kefir
½ bunch Continental parsley, finely chopped
Salt flakes to taste
Preheat oven to 200C
Method
1. Roast eggplants over and open gas flame to char and blister the skin, turning with tongs to ensure even charring.
2. Transfer charred eggplants to an oven tray and bake until the eggplants have softened and flesh has cooked and collapsed; approximately 15-20 minutes.
3. Remove from oven and allow eggplants to cool slightly.
4. While still warm, gently removed the blackened,/charred skin form the eggplant and discard.
5. Place the eggplant flesh into a food processor and add ground cumin, lemon zest, kefir and chopped parsley. Blitz until a smooth purée constancy is created, season to taste.
