Brinjal dip and veggie sticks

This is the perfect picnic snack.
 
recipe, brinjals, vegetables, dip,homemade

Recipe from: 1 April 2016
Preparation time: 10 min
Cooking time: 45 min
 
 

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
Servings: Change Serving
 
 

Method

 
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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