Vegan eggplant spread

Ingredients for 1 servings:

• 1 small eggplant(s), approx. 170 g, diced
• 1 small apple, approx. 100 g, diced
• ½ lemon(s), juice
• 1 onion(s), diced
• ½ tsp black cumin
• 100 g sunflower seeds
• 100 g walnut kernels
• 3 garlic cloves
• 6 pitted dates
• 2 tbsp sunflower oil
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• ¼ tsp harissa
• ½ tsp mustard
• 1 tsp Himalayan salt or herbal salt
• 1 tsp coriander powder
• ½ tsp oregano
• ½ tsp thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Drizzle the apple and eggplant with the juice of half a lemon. Roughly dice the onion. Fry these three ingredients along with the black cumin in a pan with a little vegetable oil and then set aside. Lightly toast the sunflower seeds and walnuts in a pan without oil. Be careful not to blacken them. Blend these prepared ingredients with all the other ingredients and spices in a blender until smooth and pour into clean jars. Tip: If desired, you can also add 1 bell pepper and, for extra spice, harissa or chili.