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 🙂
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
- heat oven to 200C
- wash eggplants and beetroot
- 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
- roast till the eggplants have started to collapse, and the skin of the beetroot is bubbly
- let cool down, then peel the beetroot, and scoop the flesh out of the eggplants
- place all ingredients in your blender and run till nice and fluffy
- done!
Notes
Keeps well in a container in the fridge.