Tuesday, 25 August 2015

AUBERGINE DIP



I haven't spent much time in the kitchen lately as every spare second has been spent with this little cutie. She's a maine coon in case you were wondering.


Sadly she's not mine, she belongs to one of my sisters - so I've been heading over there every chance I can for my kitten fix!


ok, so tearing myself away from the kitten for a minute, here is this week's recipe.  I have to admit, I  don't usually make my own dips. I buy organic houmuss (how do you spell that word?....) sometimes mash up an avocado with some lemon juice & black pepper & that's about it! - but when I found myself in possession of three aubergines (as you do) , I felt inspired to come up with some kind of aubergine dip - & here it is.

3 medium sized Aubergines
1 heaped tablespoon tahini
2 tablespoons olive oil
juice of half a lemon
2 cloves of garlic
1 heaped tablespoon sundried tomato paste (You can use regular tomato paste)
fresh coriander (1 big handful, or 2 tablespoons - hard to measure fresh herbs!)
salt and pepper to taste.

preheat the oven to 200c

place the aubergines on a baking tray. pierce them quite deeply with a knife (this prevents the risk of them exploding in the oven)
bake for about 50 mins.  They should look like this........

 
when cooled, cut off the stalk, peel off the skin and place the aubergine flesh into a blender with the other ingredients.



blitz!
taste! - you may want to add more salt, pepper, or lemon.....etc. make it your own.
that's it - super easy, super delicious and full of healthy ingredients!

 
couldn't end the post without one more picture of the baby cat - I'm officially obsessed with her!
 
 

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