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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 15-20
minutes or until tender. Set aside to cool
completely.
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.