Ingredients:
- 2 eggplants
- 3 tablespoons peanut butter
- 400g lima beans, drained and rinsed
- 2 tablespoons miso
- 1 garlic clove
- 1/2 in piece ginger chopped
- Juice of 2 lemons
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
Process:
- Preheat the oven to 350F.
- Roast the eggplants for around 40 minutes until soft and blackened on the outside.
- Peel the eggplants and put them into a blender.
- Add remaining ingredients and blend until you have a smooth dip.
- Try with Botko's grain-free crackers
