Ingredients

2 ripe avocados, halved and peeled
2 handfuls baby kale or spinach
½ cucumber, sliced
½ capsicum, sliced
1 eggplant, sliced in rounds
4 to 8 tomatoes, vine on
Beetroot hummus (recipe on our website, link here)
2 x eggs, poached or boiled
Chia seeds
Avocado Oil
Cracked pepper

Method

Preheat oven to 180°C

Line a baking dish with baking paper, add whole tomatoes and sliced eggplant in a single layer

Drizzle with avocado or olive oil and sprinkle with freshly ground black pepper

Bake for 20 to 30 minutes until the eggplant is cooked and the tomatoes are soft (they will split when they are ready)

Arrange all other ingredients in four bowls, giving each bowl half an avocado with a blob of beetroot hummus in the middle

Poach or boil eggs and add with cooked tomato and eggplant to the bowl

Sprinkle with nuts, seeds or herbs and serve immediately