Name: Roasted aubergine and beetroot dip
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 small aubergine; 1 red onion; ½ garlic bulb; 4 baby beetroot ( or 2 medium, cut in half); Oil spray; ½ tsp cumin seeds; ½ tsp smoked paprika; Pinch of Cayenne (optional); 2 Tbsp fresh mint; 2 Tbsp fresh parsley or dill; Squeeze of lemon juice; Salt & pepper

Roasted aubergine and beetroot dip

11 Jun 2021

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

Roasted vegetables are useful ingredients for lovely, healthy dips. This roasted aubergine and beetroot dip is a perfect example – it’s vegan, delicious and nutritious. Serve it with crudities or as a sandwich cream.

Ingredients

1 small aubergine
1 red onion
½ garlic bulb
4 baby beetroot ( or 2 medium, cut in half)
Oil spray
½ tsp cumin seeds
½ tsp smoked paprika
Pinch of Cayenne (optional)
2 Tbsp fresh mint
2 Tbsp fresh parsley or dill
Squeeze of lemon juice
Salt & pepper

Instructions

Preheat the oven to 180c°C.
Spray the aubergine with little oil, then put in on a baking tray and put in in the oven for about 30 minutes, until soft.
Cut the onion in half, trim the beetroots and put them on another tray. Tuck the garlic between them. (Don’t peel any of them!) Spray them with oil, then bake in the oven for 20-25 minutes.
When the veggies are tender, take the trays out of the oven and let them cool.
When cooled, you can refrigerate the vegetables in a container or continue with the recipe immediately.
Remove the skins of the roasted beetroots and onion and roughly chop them. Scrape out the flesh of the aubergine with a spoon. Squeeze out the flesh of the garlic, then discard all the skins.
Put the chopped vegetables and the aubergine & garlic flesh into a food processor, then whiz for a few seconds. Add the spices, herbs, seasoning and a drop of lemon juice. Process until you get a textured purée.
Taste it and adjust the seasoning, spices & lemon juice to your liking.
Keep refrigerated until serving.