Can you cut 1 Tonne of carbon pollution out of your life?
Take the challengeBeetroot + Eggplant = love
This week I bought an eggplant to make baba ganoush (one of my favourite dips).
As I went to make it, I remembered I had a beetroot needing to be used up in the fridge.
"hmm...I wonder how beetroot would go in my baba ganoush," I thought to myself.
I decided to include the beetroot in the dip. This was a good choice!
This beetroot and eggplant dip (or 'beets baba ganoush' as I'm calling it) turned out so delicious!
The beetroot provides a beautiful variation on a classic baba ganoush. The flavour is not as strong as a plain beetroot dip, and really works well with the eggplant.
I'm super excited to share this one with you.
P.S. If you're more of a classic baba ganoush fan, feel free to just leave the beetroot out.
Beetroot and Eggplant Dip or 'Beets baba ganoush'
Ingredients:
- 1 eggplant
- 1 cup of beetroot, boiled
- zest and juice of 1/2 lemon
- 2 tbsp tahini
- 1 clove garlic
- 2 tsp ground cumin
- pinch of cayenne pepper (or paprika)
- Squirt of honey
- Glug of olive oil
- salt to taste
Directions:
1. Heat oven to 200 degrees C and roast eggplant for around 25 minutes, until soft.
2. While the eggplant is roasting, boil the beetroot in a pot of water until tender (10 -12 minutes).
2. Blend the eggplant (skin and all), beetroot, and add all the other ingredients.
3. Serve with crudités, bread or on top of salads.
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What you can do
Buy Local, fresh and in-season when you shop for fruit and veg
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