LAY HO MA everyone! This is an easy and delicious spread you can make today! Join me and learn how to make this vegan eggplant spread appetizer. Let’s begin!
Ingredients:
3 large eggplants
salt and pepper
drizzle of olive oil
Baguette
1/4 cup tahini
1/2 tsp salt
1 tbsp lemon juice
2 tbsp dried oregano
few sprigs of parsley
Directions:
1. Pre-heat the oven to 375F
2. Slice 3 large eggpants in half
3. Season with salt, pepper, and olive oil
4. Bake in the oven for 30-35min
5. Scoop out the flesh into a bowl
6. Slice the bread and place onto a baking tray. Toast in the oven for 1-2min
7. Add the tahini, 1/2 tsp salt, oregano, lemon juice, and some pepper to the eggplant. Mash and combine with a fork
8. Top the toasted bread with the eggplant and sprinkle some fresh parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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