Baba Ghanoush, Herbed Mushroom Pate Approx ½ cups

Recipes – Dips/Starters/Pastes (continued)

Baba Ghanoush

2 large eggplants

2 cloves garlic

2 tablespoons tahini

¼cup lemon juice

¼teaspoon sweet paprika

sea salt and freshly ground black pepper 1 tablespoon Extra Virgin

olive oil

1.Pierce eggplants all over with a fork. Cook eggplants under a griller until the skin blackens and the flesh is soft. Allow eggplants to cool for 20 minutes before removing skin; drain for 10 minutes.

2.Place all ingredients into blender jug. Place lid onto jug and press the ‘PUREE’ button. Check mixture and scrape sides if necessary. Blend on low to finish blending if needed.

3.Transfer mixture into a bowl and refrigerate for 1-2 hours before serving. Drizzle extra virgin olive oil over the top before serving.

Serve with crusty fresh bread

Herbed Mushroom Pate Approx. 1½ cups

50g butter or margarine

1 onion, roughly chopped

300g mushrooms, sliced

200g cream cheese, cubed

1 tablespoon freshly chopped chives

salt and freshly ground black pepper to taste

1.Heat butter in a frying pan over a medium heat. Cook onion and mushrooms until soft; cool.

2.Place mushroom mixture into blender jug with remaining ingredients.

3.Press the ‘PUREE’ button.

4.Pour into serving bowl and refrigerate for at least 2 hours before serving.

5.Serve with Melba toasts.

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