VEGETABLE DIP RECIPES RECIPES

BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

Baba ganoush | Vegetable recipes | Jamie Oliver recipes image

This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.

Yield 10

Number Of Ingredients 8

Ingredients

3 medium aubergines
olive oil
2 cloves of garlic
1 tablespoon tahini
½ teaspoon chilli powder optional
1 teaspoon cumin
extra virgin olive oil
2 lemons

Steps:

1. Preheat the oven to 180C/350F/gas 4.
2. On a chopping board, cut the aubergines in half lengthways.
3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
4. Drizzle with 2 tablespoons olive oil, then toss to coat.
5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
7. Peel and roughly chop the garlic, then place in a food processor.
8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
10. Secure the lid and blitz to a nice thick dip.
11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
12. Transfer to a bowl, to serve.

Nutrition Facts : Calories 64 calories, FatContent 6.2 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 1.5 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0 g salt, FiberContent 1.4 g fibre

BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

Baba ganoush | Vegetable recipes | Jamie Oliver recipes image

This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.

Yield 10

Number Of Ingredients 8

Ingredients

3 medium aubergines
olive oil
2 cloves of garlic
1 tablespoon tahini
½ teaspoon chilli powder optional
1 teaspoon cumin
extra virgin olive oil
2 lemons

Steps:

1. Preheat the oven to 180C/350F/gas 4.
2. On a chopping board, cut the aubergines in half lengthways.
3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
4. Drizzle with 2 tablespoons olive oil, then toss to coat.
5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
7. Peel and roughly chop the garlic, then place in a food processor.
8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
10. Secure the lid and blitz to a nice thick dip.
11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
12. Transfer to a bowl, to serve.

More about "vegetable dip recipes recipes"

BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving

1. Preheat the oven to 180C/350F/gas 4.
2. On a chopping board, cut the aubergines in half lengthways.
3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
4. Drizzle with 2 tablespoons olive oil, then toss to coat.
5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
7. Peel and roughly chop the garlic, then place in a food processor.
8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
10. Secure the lid and blitz to a nice thick dip.
11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
12. Transfer to a bowl, to serve.

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VEGETABLE CASSEROLE RECIPES | ALLRECIPES

14 Sensational Strawberry Rhubarb Pie Recipes Strawberry and rhubarb are two foods that were just meant to be baked together. Their tangy and sweet union becomes even better when its heated, creating a jammy consistency that highlights the flavors. In other words, the fruit and the vegetable …
From allrecipes.com

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