BABA GHANNOUJ (Eggplant dip)
Nutrition notes: Vegan, potassium, beta carotene, calcium, protein
5 small eggplants
1 cup tahini
1 cup lemon juice
2 garlic cloves (large, chopped)
dash of vinegar
sea salt or veggie salt
chilli (to taste)
1. Oven bake whole eggplant for about 1 hour (200C)
2. Place cooked eggplants in cold water and remove skins
3. Combine all ingredients in a food processor until smooth
4. Refrigerate or freeze in airtight containers
Nutrition notes: vegetarian, calcium, low calorie (if use fat reduced yoghurt), helps hydrate body (cucumbers are about 96% water).
1 large tub (about 1.5 cups) natural/ Greek yoghurt (or coconut yoghurt to make recipe vegan). Drain in sifter over sink to minimise excess moisture
1 medium cucumber, quartered and sliced thinly or chopped finely or grated (lightly squeeze over the sink to minimise excess moisture)
1 clove garlic, crushed
1 tablespoon dried mint or 2 Tablespoons chopped fresh mint
1 tablespoon lemon juice
good pinch of sea salt
Stir all ingredients together, let mixture rest for 5 min before serving. Additional mint, lemon juice, or salt may be added to taste.
CORIANDER, LIME & CHILLI PESTO
Nutrition notes: vegan, protein, anti-oxidants, healthy fats
1 bunch of coriander (wash well)
2 large cloves garlic
1 teas sea salt
1 fresh chilli (seeds removed) or 1/2 teas dried chilli flakes
1 fresh lime, juiced
1/2 cup raw peanuts
1/2 cup virgin olive oil or grapeseed oil
Combine all ingredients into a food processor until blended.
Note: you can substitute the coriander for basil, dill, rocket, mint or parsley. You can substitute peanuts for almonds and pine nuts.
Enjoy sharing these tasty and super healthy dips (actually the sharing part is optional)