22
Recipes
Eggplant Dip
Prep 10 minutes / Cook 50 minutes
Makes approx 2 cups
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
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.
Roasted Beetroot Dip
Prep 20 m cooling / Cook 50 minutes
Makes approx 2 cups
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
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.
Insert Quad blade into processor bowl; add
beetroot and garlic and remaining ingredients.
Place lid on bowl. Process until combined,
scraping sides if necessary. Transfer to a bowl,
cover and place into the fridge until well chilled.
Serve dip chilled with Turkish bread.
