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29
PAge heAder.....
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
processing blade into processor bowl
and add eggplant 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 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 processing 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.
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