July 30, 2018


Aubergines - 2 (200 gms approx)
Light olive oil - 1 tbsp
Lemon juice - 1 tbsp
Garlic cloves 2 (crushed)
Pimientos - 100 gms jar (drained)
Low fat yogurt - 150 ml
Salt and freshly ground pepper
Black olives- 25 gms (pitted and chopped)
cauliflower florets - 225 gms
Broccoli florets - 225 gms
Carrots- 125 gms (peeled and cut into 2" strips)


  • Preheat the oven to 200 C. Piece the skin of aubergines with a fork and place on a baking tray. Cook for 40 minutes or until very soft.
  • Cool the aubergines, then cut in half and scoop out the flesh and transfer to a bowl.
  • Mash the aubergine with the olive oil, lemon juice and garlic until smooth or blend for a few seconds in a food processor. 
  • Chop the pimientos into small dice and add to the aubergine mixture.
  • When blended add the yogurt.Stir well and season to taste with salt and pepper.
  • Add the chopped olives and leave in the refrigerator to chill for at least 30 minutes.
  • Place the cauliflower and broccoli florets and carrot strips into a pan and cover with boiling water. Simmer for 2 minutes, then rinse in cold water.
  • Drain and serve as crudities to accompany the dip.

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