RECIPES
Eggplant Dip
Makes approx 2 cups
INGREDIENTS
2 large eggplants
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon ground cumin
2 tablespoons chopped fresh parsley Freshly ground black pepper
Fresh or toasted Lebanese bread
METHOD
1.Preheat oven to 200°C. Rub whole eggplants all over with a little oil. 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. Insert Quad blade into processor bowl and add eggplant into the food processor bowl with garlic, lemon juice, olive oil, salt and cumin. Place lid on bowl.
5.Process until mixture is almost smooth, scraping down the sides of processor bowl if necessary.
6.Pour into bowl and stir through parsley and season with black pepper.
Serve dip with fresh or toasted
Lebanese bread.
Roast Beetroot Dip
Makes approx 2 cups
INGREDIENTS
4 medium (700g) beetroot
1 garlic bulb
2 teaspoons lemon juice
1 tablespoon horseradish ¼ cup (60ml) 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
2.Once beetroot is cool peel off skin and cut into quarters. Squeeze garlic out of skin.
3.Insert Quad blade into processor bowl; add beetroot and garlic and remaining ingredients. Place lid on bowl.
Process until combined, scraping sides if necessary.
Serve dip chilled with Turkish bread.
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