Roasted Eggplant Dip
If you have roasted veggies, you can make this.
If you’re not yet on the bandwagon of roasting up trays of veg to get yourself a little prepared for the week. Download my free ebook and get on your way.
With as little as 5 minutes prep from you. The rest of the cooking time is in the oven. This is convenience! Multi-task by making something else, washing the dishes, having a cup of tea… whatever you feel like. The point is: the barrier of no time doesn’t exist when something is taking 5 minutes.
In the video I’m sharing about the important (but easy) balance of flavour that most home cooks miss and it makes all the difference to your food! I teach these easy flavour skills in Kitchen Saucery, so you can nail the flavour in your meals without needing a bunch of random ingredients you’ll never use again. We start this Sunday! Read more and sign up here.
Roasted Eggplant Dip
Ingredients
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500 – 800g eggplant
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2 tbsp + 1/4 cup extra virgin olive oil
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Salt
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Optional: A small bit of garlic or ginger
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1/4 cup cashews
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3 tbsp apple cider vinegar or lemon
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2 tbsp water
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Pepper
Method
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Preheat oven to 180 degrees C.
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Slice eggplant lengthways in half, then slice again into 1cm thick strips. Score flesh and arrange on baking tray. Drizzle with 2 tbsp olive oil and sprinkle with salt. Roast in oven for 25 minutes, or until done.
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Place eggplant and remaining ingredients in a food processor. Blitz to combine to a smooth-ish dip, around 30 seconds.
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Tase test! Does it need more salt, olive, apple cider vinegar?
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Serve with my Mum’s Crackers.
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Transfer to a container and store in fridge for a week.
