- 1 small eggplant
- 2 tablespoons Yondu
- 2 tablespoons olive oil
- 1 garlic clove, grated
- Preparation:1. Place eggplant in a microwavable bowl with a splash of water; microwave 8 minutes.
2. Peel eggplant; discard skin. Puree with Yondu, olive oil and garlic.
3. Remove puree to a bowl; serve with roasted cauliflower, warm naan or pita chips.