30
Eggplant-Walnut Dip
A31
8 min
Ingredients
Method
1 large - Eggplant/ Brinjal
Wash, clean and cut eggplant into 2 parts
lengthwise; place them on a heatproof plate or
directly on rotating table and select 31, press start.
( Turn once for changing the position).
Remove the eggplants Now with a spoon, scoop
out all the pulp and cut it in pieces. Place it in the
blender, add lemon juice and blend. Powder the
walnuts separately and add to the blender; mix
green chili and garlic, too; blend on slow speed
adding olive oil spoon by spoon in it. Continue
blending till the mixture is smooth and all the oil
is finished. Add salt and pepper and blend once
more. Remove the mixture to a serving bowl and
add coriander to it. Mix well. Serving: Serve it as a
dip along with raw and partially boiled Vegetables
or any kind of Chips.
3/4 cup - Walnut meat
1/4 cup - Extra virgin olive oil
1/4 cup - Coriander chopped
6 to 8 cloves roasted - Garlic
1 big - Green chili deseeded
1 tbsp - Lemon juice
1/4 to 1/2 tsp - White pepper powder
Salt to taste.
Fontina Cheese Dip
A32
10 min
Ingredients
Method
200 gm - cheese
Grate the cheese and place it in a medium
microsafe bowl; pour milk on top and let it soak
for 30 minutes to 1 hour. Add butter and beaten
eggs; mix it thoroughly with a wooden spatula /
spoon. Select 32, press start. (stir every 2 after
minutes).
Remove the sauce and season it with pepper.
Serve it with chunks of bread as a starter.
2 cups - Milk
1 tbsp - Butter
2- Eggs lightly beaten
1 tsp- Black pepper powder
The chunks of uncut White / Brown bread
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