Breville BBL420XL manual Recipes, Pesto, Eggplant DIP

RECIPES

PESTO

Makes approx 1½ cups

INGREDIENTS

1 bunch basil leaves

2 cloves garlic, peeled and halved

2 tablespoons lemon juice ¾ cup pine nuts

½ cup/125ml olive oil

1 cup grated parmesan cheese Sea Salt to taste

METHOD

1.Place all ingredients into blender jug, select PUREE speed, blend until all ingredients are very finely chopped and almost smooth. Scrape down sides of blender if necessary.

2.Spoon into an airtight container and chill until ready to use.

TIP

Pesto will keep in an airtight container in the refrigerator for a few days.

EGGPLANT DIP

Makes approx 2 cups

INGREDIENTS

1 eggplant, stem removed

2 cloves garlic

2 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon sea salt

½teaspoon ground cumin

½cup fresh parsley leaves Freshly ground pepper to taste Fresh or toasted Lebanese bread

METHOD

1.Rub whole eggplants all over with a little oil. Place into a baking dish and bake in a hot oven 400ºF for about 40 minutes or until skin is beginning 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. Place eggplants into a plastic bag and set aside until cool enough to handle.

3.Remove skin from eggplants and discard, roughly chop the flesh and place into blender jug with garlic, lemon juice, olive oil sea salt and cumin.

4.Select PUREE speed, blend until mixture is almost smooth, scraping down the sides of blender if necessary.

5.Add parsley sprigs, select PULSE setting and pulse until parsley is finely chopped. Season with pepper.

6.Serve dip with fresh or toasted Lebanese bread.

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BBL420XL_IB_C11_FA.indd 19 19/08/11 1:35 PM