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DIPS
EGGPLANT DIP
Makes approximately 2 cups
INGREDIENTS
2 large eggplants
oil spray
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon ground cumin
2 tablespoon chopped fresh parsley
Freshly ground black pepper
Fresh or toasted Lebanese bread
METHOD
1. Preheat oven to 200°C. Spray eggplants
lightly with oil spray. Place into a baking
dish and bake for about 40 minutes or
until skin is begins to darken.
2. Add garlic to baking dish and continue
baking eggplant and garlic until garlic
is softened and eggplants are blackened
and blistered all over. Remove from
oven.
3. Place eggplants into a plastic bag and
set aside until cool enough to handle.
4. Remove skin from eggplants and
discard, roughly chop the flesh and place
into blender jug with garlic, lemon juice,
olive oil, salt and cumin. Place lid on jug.
5. Select Speed 3/BLEND; blend until
mixture is almost smooth, scraping
down the sides of blender if necessary.
6. Pour into bowl and stir through parsley
and season with black pepper.
7. Serve dip with fresh or toasted Lebanese
bread.
ROAST BEETROOT DIP
Makes approximately 2 cups
INGREDIENTS
4 medium beetroot
1 garlic bulb
2 teaspoons lemon juice
1 tablespoon horseradish
¼ cup light olive oil
Salt and freshly ground black pepper
Turkish bread to serve
METHOD
1. Preheat oven to 200°C. Wash beetroot
well and pat dry. Cut top off garlic
and place beetroot and garlic onto a
baking tray and drizzle with oil. Bake
for 30 minutes then remove garlic and
turn beetroot over and cook beetroot
for a further 15-20 minutes or until the
beetroot is tender. Set aside to cool
completely.
2. Once beetroot is cool peel off skin and
cut into quarters. Squeeze garlic out of
skin.
3. Place beetroot and garlic and remaining
ingredients into blender jug. Place lid
on jug. Blend on setting 2/CHOP until
combined, scraping sides if necessary.
4. Serve dip chilled with Turkish bread.