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  • Mar 24th 2011
  • 0 comment


  • Roasted garlic eggplant dip:
  • Olive oil spray
  • 2 large eggplants
  • 1 garlic bulb
  • 2 tbs extra virgin olive oil
  • 2 tbs chopped fresh oregano leaves
  • Freshly ground salt and black peppercorns
  • Smoked paprika, for sprinkling
  • Extra virgin olive oil, for drizzling
  • Quick aromatic beetroot dip:
  • ½ tsp ground nutmeg
  • ½ tsp ground cumin
  • 850g can whole baby beetroot, drained
  • ½ cup European-style natural yogurt
  • Freshly ground black peppercorns
  • Crusty breads, crackers or vegetables pieces, to serve


  1. Preheat oven to 220C (200C for fan forced oven). Line a baking tray with baking paper and spray with olive oil spray.
  2. Cut 4 deep slits into the eggplants lengthwise and place on prepared tray. Cut garlic bulb in half across the middle and place cut side down on tray. Bake for 30-40 minutes, or until eggplants are tender and very soft and garlic is lightly golden. Allow to cool.
  3. Trim woody stem from eggplant and discard. Cut eggplant into 3 and place into the blender jug. Squeeze garlic flesh from each clove of garlic (discarding the skin) and place in the blender with oil and oregano. Season well with salt and pepper.
  4. Cover and pulse on speed 2 (Chop) for 5 seconds, or to the desired consistency. Transfer dip to a serving bowl, sprinkle with paprika, extra salt and pepper and drizzle with olive oil.
  5. Quick aromatic beetroot dip
  6. Place nutmeg and cumin into a small saucepan over low heat and heat until fragrant.
  7. Place spices, beetroot and yogurt into the blender jug. Cover and pulse on puree for 6-8 seconds or to the desired consistency. Transfer dip to a large serving bowl and season with pepper.