Brinjal dip and veggie sticks

Recipe from: 1 April 2016
recipe, brinjals, vegetables, dip,homemade

Ingredients 11
Servings 15
Time 00:10

Ingredients

  • 500
    g
    aubergines, whole
  • 4
    cloves
    garlic, crushed
  • 1
    small onion, finely chopped
  • 15
    ml
    tahini
  • 30
    ml
    extra-virgin olive oil
  • zest and juice of 1 lemon
  • 125
    ml
    fat-free smooth cottage cheese
  • 1/2
    tsp
    ground cumin
  • 1/2
    tsp
    paprika
  • salt and milled black pepper
  • carrots, cucumber, peppers, celery, baby corn, cherry tomatoes
 

Method

00:45
 
Set the oven at 180°C.

Roast the aubergines whole until they are soft and collapsing. Depending on the size of your aubergines, this can take between 15-45 minutes.

Remove from the oven and allow to cool slightly. Peel the skin and chop up the aubergine flesh and mix together with all the remaining ingredients. Season with salt and pepper.

Serve with your favourite summer vegetables cut into matchsticks.

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Read more on: recipe  |  vegetables  |  homemade
 

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