Eggplant Dip
Are you ready to dive into a tantalisingly healthy dip that will have your taste buds rejoicing with every scrumptious bite? This creamy and flavourful eggplant dip recipe is a must-try for anyone looking for a healthy twist on the classic baba ganoush.
It's an easy-to-make and versatile dish that can be served as an appetiser or a side dish at any gathering or event.
Smoky, Creamy, and Pink: The Perfect Combo in This Eggplant Dip!
With its smoky, velvety texture and gorgeous pink hue. This dip is a feast for both the eyes and the palate.
The roasted eggplant and blended beetroot make for an unbeatable combination that is both sweet and savoury. With a subtle tangy note that will keep you coming back for more.
A Symphony of Flavours: Tahini, Mixed Spices, and Cumin Elevate This Eggplant Dip to Divine Heights!
This dip is infused with the irresistible flavours of tahini, mixed spices, and cumin. Giving it a depth of flavour that is nothing short of divine.
These spices add a gentle kick of heat that balances perfectly with the sweet and smoky notes of the eggplant and beetroot.
Healthy and Nutritious Dip: A Guilt-Free Indulgence Packed with Fibre, Vitamins, and Healthy Fats!
With few simple ingredients, this dip is a healthy and nutrient-packed alternative to traditional dips. It's low in calories, high in fibre, and contains vitamins and minerals from eggplant and beetroot. Plus, the tahini is a good source of healthy fats and protein.
So why settle for boring dips when you can have a vibrant and flavourful one that's both nutritious and delicious? Serve it up with our homemade tortillas or pita bread.
Or use it as a dip for fresh veggies - either way, your taste buds are in for a treat. And with a prep time of just 20-25 minutes, you'll be enjoying this delectable dip in no time!
This creamy and flavourful eggplant and beetroot dip is a delicious twist on the classic baba ganoush. The roasted eggplant adds a smoky flavour and creamy texture to the dip, while the blended beetroot adds a touch of sweetness and a beautiful pink colour. The tahini, mixed spices, and cumin give the dip a depth of flavour and a hint of spice. Serve it with homemade tortillas or pita bread, or use it as a dip for fresh vegetables. This dip is delicious, healthy and packed with nutrients. It's a perfect appetiser or side dish for any occasion, and it's sure to impress your guests with its vibrant colour and amazing taste.
- 1 eggplant (cut into small cubes)
- 1 beetroot (blended with 4 tablespoons of water)
- 3 tbsp Olive oil
- 2 tbsp of tahini
- 1 tbsp of mixed spices
- 1 tbsp of cumin
- Salt (to taste)
- garnishes with chopped parsley, pomegranate seeds, sesame seeds or smoked paprika (optional)
Heat 2 tablespoons of olive oil on medium heat in a small pan.
Add the eggplant and cook for about 5 minutes or until its soft.
In a blender, add the beetroot with 4 tablespoons of water and blend until smooth.
Add the beetroot blend to the eggplant and allow it to simmer for 3-4 minutes.
Add the mixed spices, cumin, and salt to taste and allow another 2 minutes of cooking.
Turn off the heat and allow the mixture to cool down for a few minutes.
Add the tahini and the remaining tablespoon of olive oil and mix well.
Serve with homemade tortilla or any other desired accompaniment.
