Preparation Time: 35 minutes | Cooking Time: 0 minutes | Serves: 2 people
Ingredients:
- 4-5 cloves of garlic
- ½ an eggplant
- 5 sunchokes (you may know them as Jerusalem Artichokes), washed well
- juice from 1/2 fresh lemon
- 1 tsp oregano
- salt to taste
- 5-8 leaves fresh basil
- 2 tablespoons olive oil
Directions:
- Boil 2 quarts water. Add sunchokes whole and eggplant, chopped in 4 or 5 pieces and boil for 10 minutes, or until sunchokes are tender.
- Add garlic cloves for last 3 minutes. Then, blend lemon juice, garlic cloves, olive oil, sunchokes, eggplant and spices together. 3)Chill for a couple of hours in fridge.
Dietary Options:
Tastes:
This recipe was submitted by: Belinda Hassell
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