RECIPES
Eggplant Dip
Makes approx 2 cups/500ml
ingredients
2 large eggplants
2 cloves garlic
1 ½ tablespoons/20ml lemon juice
3 tablespoons/45ml olive oil
1 teaspoon/5ml sea salt
½ teaspoon/2.5ml ground cumin
3 tablespoons/45ml chopped fresh parsley Freshly ground black pepper
Fresh or toasted Lebanese bread
method
1.Preheat oven to 400°F/200°C. Rub whole eggplants all over with a little oil. Place onto a baking sheet lined with parchment paper 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 blender 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 pita bread.
Roast Beetroot Dip
Makes approx 2 cups/500ml
ingredients
4 medium beets
1 garlic bulb
2 teaspoons/10ml lemon juice
1 tablespoon/15ml horseradish ¼ cup/60ml light olive oil
Salt and freshly ground black pepper Turkish bread to serve
method
1.Preheat oven to 400°F/200°C. Wash beets well and pat dry. Cut top off garlic and place beets and garlic onto a baking tray and drizzle with oil. Bake for 30 minutes then remove garlic and turn beets over and cook for a further
2.Once beets are cool peel off skin and cut into quarters. Squeeze garlic out of skin.
3.Place beets and garlic and remaining ingredients into blender jug. Blend on setting 2/MIX until combined, scraping sides if necessary.
4.Serve dip chilled with Turkish bread.
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BBL605XL_IB_A11_FA.indd 23 | 9/08/11 10:20 AM |
