Beetroot Dip & Eggplant Dip
Beetroot Dip with Mint
Serves: Many
Prep: 40 min
Cook time: 1hr
Ingredients:
3 medium beets
2 cloves of garlic
1 small tub of yogurt
2 tablespoons of mint
1. Lob the top off the beets.
2. Place beets into a pot of boiling water and boil until soft (aprox 25 minutes)
3. Allow to cool.
4. Wearing gloves (so the beets don’t stain) rub of the beetroot skin
5. Roughly chop the beetroot and add to the bowl along with the yogurt
6. Blend until roughly smooth.
7. Add mint and stir
Roasted Eggplant Dip
Serves: Many
Prep: 40 min
Cook time: 1hr
Ingredients:
2 large eggplants
Juice of one lemon
2 garlic cloves, finely chopped
2 tablespoons tahini
Spring onions to decorate (optional)
1. Preheat oven to 200°C
2. Place the eggplant on a grease paper lined roasting tray and cook for 40 minutes. Turn once during cooking.
3. Set aside to cool so that you can handle them comfortably.
4. When cooled, peel the skin away and discard. Leaving the filling in a bowl.
5. Combine with the rest of the ingredients and blend.