Eggplant & Beetroot Dip

Eggplant & Beetroot Dip
I was going to make baba ghanoush, but thought I might as well throw a beetroot in the oven in the oven as well, and that turned out to be a good idea. This dip or condiment (I eat it on toast and on raw crackers) is amazingly light and fluffy (no need to use any oil), with a more gentle beetroot flavour than a straight beetroot dip normally has. Yet it is super easy to prepare.
Oh, and the flowers, calendula on the side and borage on top, are all edible 🙂
Cuisine: vegan, roasted
Recipe type: dip
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 large beetroot
  • 2 medium eggplants
  • 50gr onion
  • 1 clove of garlic
  • ⅛ tspn Himalyan rock salt
To do
  1. heat oven to 200C
  2. wash eggplants and beetroot
  3. prick wholes in the eggplants with a fork or sharp knife, place them and the beetroot directly on oven tray or in a dish, whatever you prefer
  4. roast till the eggplants have started to collapse, and the skin of the beetroot is bubbly
  5. let cool down, then peel the beetroot, and scoop the flesh out of the eggplants
  6. place all ingredients in your blender and run till nice and fluffy
  7. done!
Keeps well in a container in the fridge.


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