Saturday Morning With Jack Tame

You’re going to love this avocado whip. Double the recipe so you can enjoy it as a dip for corn chips and/or crudités, on toast, or dolloped in tacos. Use whatever herbs you have on hand. We love using rocket and/or coriander.  Margo Flanagan of Two Raw Sisters offers up a recipe for Eggplant and Avocado Whip from their new cookbook ‘More Salad’ - now available in stores.  Ingredients   2 eggplants, cut into bite-sized   chunks   3 tablespoons cooking oil   1 teaspoon sea salt   Avocado Whip   1 avocado   1 cup chopped fresh herbs   1⁄4 cup extra virgin olive oil   2 tablespoons hulled tahini   2 garlic cloves, crushed   juice of 1 lemon   1⁄2 teaspoon sea salt   100 g (3 1⁄2 oz) feta, crumbled   1⁄4 cup chopped fresh herbs   2 tablespoons dukkah   1 tablespoon extra virgin olive oil     Method  Preheat the oven to 200°C (400°F).   Toss the eggplant chunks on a baking tray with the cooking oil and s