A Ravishing Roasted Aubergine Dip

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For such a long time, whenever I have roasted aubergines for my Bainghan ka bharta curry I’ve always wanted to make a roast aubergine dip. The natural velvet texture and creaminess once it is whizzed really makes this dip so very special. A true delightful and healthy condiment to your favourite crisps, tortilla chips or crudité.

Perfect for any party and so healthy too!

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INGREDIENTS

1 medium aubergine
Olive oil
6-8 cherry/pomodorino tomatoes
½ tsp garlic granules
½ tsp smoked paprika
⅓ tsp dried coriander leaves
½ tsp salt or to taste
Squeeze of lemon juice
Pinch of sugar

METHOD

• Pierce the aubergine a few times and chop the top off. Using a little olive oil massage into the aubergine skin with your hands. Place on a baking tray in a preheated oven at 190°c for 20-30 minutes until soft and crinkled. Set aside to cool

• Once cooled down put the aubergine with its skin on plus the tomatoes and blitz in a grinder to a smooth paste

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• Stir in all the other ingredients and blitz to combine well

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• Serve with your favourite crisps or tortilla chips

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A Fusion of Raita & Tzatziki

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Yesterday evening we had a chickpea masala curry and naan bread. I craved something tangy and spicy to go with it. I peered into our fridge, found an interesting set of ingredients to fulfill this craving.

This combination resulted in an Indian raita and Greek tzatziki fusion. One that cools down the palette yet warms the senses. By that I mean, the yoghurt and cucumber cools and the garam masala warms you up. The lime cuts right through the creaminess of the yoghurt. And is oh so refreshing!

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Another twist to the fusion is the addition of baby spinach leaves instead of coriander in a raita or mint in a tzatziki. The yoghurt dresses the shredded crisp leaves in the most delicate fashion and as it is not a herb does not overpower the whole dish.

Give it a go and let me know how you like it! Much love D x

INGREDIENTS

½ large cucumber finely grated
2 large handfuls of baby spinach shredded
1 clove garlic crushed
300g natural yoghurt
⅓ tsp garam masala
Pinch of dried red chilli flakes
Salt to taste
A squeeze of fresh lime 1 tsp or so
Drizzle of olive oil

METHOD

• Put all the ingredients into a medium sized serving bowl, apart from the lime and olive oil

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• Combine well, making sure the yoghurt is smooth and coats all the cucumber and spinach

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• Lastly stir in the lime juice and drizzle with a little olive oil

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• Ready to serve with an Indian meal or Greek! Enjoy!

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Homemade Tzatziki

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I tried tzatziki only a few years back and my love of yoghurt allowed me to like it very much! Such a wonderful refreshing taste it makes a wonderful dip or a sauce as an accompaniment.

Initially I used to buy shop bought tzatziki and then ventured in making it at home. Since then I’ve not looked back. It is quicker to make at home than to go to the shops, take it off the shelf, pay for it and bring home!

I served mine as an accompaniment to my Vegetarian quorn kleftiko dish. I also love it as a dip to crudités!

INGREDIENTS

1 cucumber grated
2 small cloves of garlic crushed
6 tbsp natural yoghurt
Squeeze of lemon juice
Salt to taste
Drizzle of olive oil

METHOD

• Place the grated cucumber, garlic in a medium sized bowl and stir in the yoghurt. Combine well

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• Squeeze in a little lemon, season with salt and mix. Drizzle with a little olive oil to finish

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