Aubergine dip with crudités and
toast
There are so many interesting
dips and patés available from
supermarkets and wholefood stores. Try them on toast with crudités
or use as a potato filling. If you have a food processor or a blender
try this one for size:
Pre-heat your oven to 180°C/350°F/Gas Mark 4. Bake 2 medium
aubergines (pricked with a fork), for one hour until soft. When cool
enough to handle scoop out the flesh into a food processor and blend
with 2 cloves of garlic, juice of one lemon and 1tbsp of tahini. While
blending slowly add 3-4tbsp olive oil to give a smooth purée,
season to taste.
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