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BAKED PUMPKIN EGGPLANT DUKKAH AND TAHINI

This recipe came about simply because there were lovely small pieces of this and that just waiting to be eaten in the fridge. It truly is so deliciously easy and hits the spot for flavour combos!

BAKED PUMPKIN EGGPLANT DUKKAH AND TAHINI

Serves 4 as a side

500g pumpkin, cut into chunks

500g eggplant, cut into chunks

3 tablespoons extra virgin olive oil

sea salt and black pepper

1/4 bunch parsley, leaves picked

1/2 cup mint leaves

1 cup red cabbage, shredded

1/4 cup dukkah

2 tablespoons tahini

Preheat oven to 180C and line a large baking tray with greaseproof paper. Arrange pumpkin and eggplant pieces over tray. Drizzle with olive oil and toss to coat, sprinkle with sea salt and place in oven to bake for 40 minutes or until lightly golden. Toss through herbs, red cabbage, sprinkle with dukkah, drizzle with tahini and serve!

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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