Beetroot Aubergine Dip with Falafel, Feta, Roasted Broccoli and Cherry Tomatoes

You’ll need:

— 1 medium aubergine

— 1 cooked and peeled beetroot

— 1 clove garlic

— 2 tbsp tahini

— Juice of 1 lemon

— 1 tbsp olive oil

— 200g broccoli florets

— 150g cherry tomatoes, halved

— 3-4 pieces of falafel

— 30g feta, crumbled

— Spring onion, chopped

— Salt & pepper

Method:

— Preheat the oven to 200°C.

— Halve the aubergine, score the flesh, drizzle with olive oil, and roast cut side down for 30-35 minutes.

— Roast the broccoli with olive oil, salt, and pepper for 15-20 minutes.

— Scoop out the aubergine flesh and blend with beetroots, garlic, tahini, lemon juice, and olive oil. Season with salt and pepper.

— Cook / heat up the falafel.

— Spread the dip on a platter, and top with falafel, roasted broccoli, and fresh cherry tomatoes.

— Finish with crumbled feta and spring onion.

ENJOY ♥️