Smokey Aubergine Probiotic Sunflower Seed Yoghurt

| 31 May 2016

We get inspiration for our recipes literally everywhere! In markets, shops, street food stalls, fancy restaurants, in our own kitchen (especially dealing with a bunch of seemingly random leftovers in our the fridge). However, the greatest food inspiration is meals made by friends, relatives, community, friendly strangers, adopted family, interesting characters everywhere around the world. Often in unusual places, without proper cutlery or plates. Food eaten sitting on the floor of the forest, by the campfire or on a pavement of a dusty street in the middle of nowhere. Moments filled to the brim with the pure joy of food, presence, great company, and flavours.

So this recipe came about at one of the farmers’ markets in London as we were having a simple veggie Indian street-food plate, ready to be devoured by us on the asphalt floor of a schoolyard, behind a fishmonger and a vegetable stall. The last topping we were offered was an aubergine yoghurt dressing. And then it hit us… This genius combo has got to be ‘re-wilded’.

We just had to make a plant-based, nutrient-packed version of this seductive flavour combo right away. With charred aubergines and raw probiotic sunflower seed yoghurt, for us, it is a perfect, functional and smart fusion or raw and cooked food at its best. The result is phenomenal, spectacular, amazing, yum, mmmm. It is fermented, super good for your gut and health. It is protein-rich from sunflower seeds, easy to digest due to probiotics, and contains nothing that you wouldn’t want to fill your body with. So… Enjoy the recipe. It is great.


(serve 2)

  • 1 aubergine
  • 1 cup of sunflower seeds
  • juice of 1/2 lemon
  • 5-6 TBLS good quality olive oil
  • big pinch of unprocessed sea salt
  • 1/4 of a small shallot
  • 1/4 tsp ground cumin
  • 1/4 teaspoon ground coriander seed
  • 2 tsp probiotic powder (can empty the capsules or use loose powder)



Prepare by soaking sunflower seeds for 1-2 hours.

Start by making a few holes in the aubergine with a fork and grilling it on a flame of the gas hob for 10-15 mins or until the skin is charred and the insides are soft. If you don’t have a gas hob, use the oven 200C for about 20 mins or until the insides of the aubergine are gooey and soft. Set aside on a few sheets of kitchen roll to cool and drain.

In the meantime, drain the sunflower seeds and blend in a high-speed blender with a small quantity of water, salt and lemon juice – just enough liquid to form a smooth cream. Add more water if necessary for blending. Once you achieve a smooth and creamy consistency, remove from the blender into a glass jar, mix in probiotics, olive oil, finely chopped shallot and spices.

Finally, gut the aubergine, discard the burnt skin, although you can leave a few tiny pieces for an extra smokey flavour. Chop as fine as you can, while still leaving some texture, and mix it into the sunflower cream. Adjust the flavour by either adding more salt, lemon juice or olive oil, close the lid and let it sit on your kitchen counter for 24 hours. After 24 hours, taste and refrigerate. It will keep in your fridge for up to a month if you manage not to eat it beforehand. It is such a delicious, more-ish, nourishing, filling and useful dip to have in your fridge at all times and makes EVERYTHING tasty, well, besides the desserts!


All our love,

Aiste & Joel xx