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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 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.
Serve dip chilled with Turkish bread.