Banana Protein Shake


3 (about1.2kg) eggplants

1 1/2 tsp tahini
1 1/2 tbsp lemon juice
1 1/2 tbsp extra virgin olive oil



Preheat a barbecue or chargrill pan on medium-high. Grill eggplants , turning, for 30-35 minutes or until charred and tender. Halve eggplants and place in a colander for 30 minutes to cool and drain

Scoop out flesh and discard skin. Process eggplant flesh, tahinilemon juice and extra virgin olive oil until smooth. Season. 


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