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Speaker 1: You're listening to this Saturday Morning with Jack team podcast

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Speaker 1: from News Talks a'b.

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Speaker 2: Margo Flanagan, who's of course one of the two Raw sisters,

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Speaker 2: is with us this morning. Killder Killed a Jack.

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Speaker 3: How's it going.

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Speaker 2: Very very well? Thank you. I'm so excited because you

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Speaker 2: have a delicious spring adjacent recipe for us this morning

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Speaker 2: from your new book More Salad and eggplant and avocado

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Speaker 2: whip Whip.

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Speaker 3: Yes, this is such a banger. I love this recipe.

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Speaker 2: So where would you serve this?

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Speaker 3: Like?

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Speaker 2: This is the sort of thing that if you are

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Speaker 2: having a little barbecue or something and you can get

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Speaker 2: your hands on some good eggplants at this time of year,

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Speaker 2: this would be a good option.

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Speaker 3: Yeah, for sure, it can be any occasion. I think

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Speaker 3: that's what I love about this RECM. Why we chose

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Speaker 3: to do it on this show because it's a great

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Speaker 3: veggy side to a delicious protein. It's a great starter

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Speaker 3: you could save with some showado. There's so many different options.

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Speaker 3: You can have it with corn chips, you can do

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Speaker 3: it on toast, like.

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Speaker 2: It's just the options that you now sounds that sounds awesome. Okay,

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Speaker 2: run us through it. How do we make it sure.

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Speaker 3: So we start off with our eggplant so within more salad.

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Speaker 3: What we've done is we've done a workshop on every page.

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Speaker 3: So that's kind of the point of difference between our

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Speaker 3: five or our four other cookbooks. So if you don't

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Speaker 3: have eggplant, or eggplants are really expensive, in the swap

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Speaker 3: for this recipee, we've said you can swap eggplants of

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Speaker 3: roasted spring carrots or I mean if we're in winter.

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Speaker 3: We're not now, but you could do pumpkin or yams,

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Speaker 3: or you can refer to ours swap with the season's

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Speaker 3: guide and more salads for more options. So with the

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Speaker 3: egg plant, cut it up, chuck it on a baking tray.

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Speaker 3: And with eggplant, the key is lots of oil. Always

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Speaker 3: add more than what you think, because a lot of

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Speaker 3: people hate eggplant because it's really rubbery, but it's because

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Speaker 3: you're not adding enough oil. So make sure you add

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Speaker 3: about three to four tablespoons of oil. Pop it in

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Speaker 3: a preheated oven at two hundred degrees for about twenty

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Speaker 3: five to thirty minutes, and you'll have the most amazing, soft,

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Speaker 3: delicious eggplant. So while that's in the oven, we're going

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Speaker 3: to make the avocado whip. So in this whip, we've

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Speaker 3: got one avocado. We've got one cup of fresh herbs,

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Speaker 3: so herbs and are in more solid. We've just ridden herbs.

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Speaker 3: So that can be anything you have, whether it's mint, basil, parsley, coriander,

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Speaker 3: can be a mixture of a couple. Just do whatever

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Speaker 3: you've got at home. You've got extraversion olive oil hulled

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Speaker 3: to heni, so to heni. A lot of people don't

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Speaker 3: like to heni. But if you don't like it, because

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Speaker 3: you're probably getting the wrong one. So make sure you're

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Speaker 3: always getting hulled. And then we've got garlic, lemon and

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Speaker 3: sea salt. So if you don't well, this whip is

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Speaker 3: a great way to use your bad avocado. So if

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Speaker 3: you open it and it's not that slash, make this recipe.

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Speaker 3: It's great. Or you could use a cup of green

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Speaker 3: peas or at amami beans as well. If you don't

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Speaker 3: have EVO. So your eggplants roasted, your avocado whips done,

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Speaker 3: Spread the avowhip on a flat plate top with your

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Speaker 3: just throws the egg plant and then crumble over some fetter,

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Speaker 3: fresh herbs, docker extroversion olive oil, and bob's your uncle easy.

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Speaker 3: Is that just recipe takes thirty minutes, serves four to six.

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Speaker 2: Oh yeah, wouldn't in my house to serve one to

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Speaker 2: two serve me.

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Speaker 3: I know that's actually a thing in my house. It's

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Speaker 3: always like, oh shit, that is meant to serve for

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Speaker 3: But we've eaten it so and we've got a delicious

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Speaker 3: with with every recipe and more salad as well. So

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Speaker 3: on this resp it says this is delicious with our tomatoes,

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Speaker 3: basil and crousions, and it would be great with chicken

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Speaker 3: or seafood.

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Speaker 2: Yeah. Oh it sounds so good. So your books out

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Speaker 2: now as well, right more salad?

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Speaker 3: Hell yeah, yeah, hell ye, So get it from any bookshop.

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Speaker 3: It's the book to have this summer.

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Speaker 2: Yeah, that sounds very It sounds sounds amazing. Thank you

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Speaker 2: so much, Mago. We'll make sure that recipe too for

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Speaker 2: the egg plant and avocado whip. Is it is more

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Speaker 2: fun to eat than it is to say. That's what

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Speaker 2: I'll say. It will make sure that is up and

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Speaker 2: available on our website as well.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks ed b from nine am Saturday, or

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Speaker 1: follow the podcast on iHeartRadio,