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Baba ghanoush Makes: about 1 cup
1 x 350g eggplant, halved lengthways
2 tablespoons greek yoghurt
1 clove garlic, crushed
1 tablespoon tahini
1 tablespoon lemon juice
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
Salt and pepper, to taste
Pita bread, to serve
1. Preheat oven to 180°C/160°C for fan
forced. Place eggplant on a baking tray
lined with baking paper. Bake for 35-40
minutes or until eggplant is tender. Allow
to cool.
2. Place both blades into chopper bowl. Place
all ingredients in the bowl. Place lid firmly
on. Process on Speed 2 until smooth.
Season with salt and pepper.
3. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving. Serve with
pita bread
Beetroot Dip Makes: about 1 cup
450g can beetroot wedges, drained
2 tablespoons greek yoghurt
¼ teaspoon ground cumin
1 tablespoon fresh dill leaves
Salt and pepper, to taste
Crackers, to serve
1. Place both blades into chopper bowl. Place
beetroot in the bowl. Place lid firmly on.
Process on Speed 1 until roughly chopped.
2. Add remaining ingredients. Process on
Speed 2 until combined. Season with salt
and pepper.
3. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
4. Serve with crackers or sliced Turkish bread
Recipes