81
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RECIPES FOR YOUR
SOLIS PERFECT BLENDER PRO
DIPS
EGGPLANT DIP
Makes approximately 2 cups (500 ml)
Ingredients:
2 large eggplants
Oil spray
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon ground cumin
2 tablespoon chopped fresh parsley
Freshly ground black pepper
To serve:
Fresh or toasted White bread
Method:
1. Preheat oven to 200 °C. Spray eggplants lightly with oil spray. Place into a baking
dish and bake for about 40 minutes or until skin begins to darken.
2. Add garlic to baking dish and continue baking eggplant and garlic until garlic
is softened and eggplants are blackened and blistered all over. Remove from
oven.
3. Place eggplants into a plastic bag and set aside until cool enough to handle.
4. Remove skin from eggplants and discard, roughly chop the flesh and place into
blender jug with garlic, lemon juice, olive oil, salt and cumin. Place lid on jug.
5. Select Speed 3/BLEND; blend until mixture is almost smooth, scraping down the
sides of blender if necessary.
6. Pour into bowl and stir through parsley and season with black pepper.
7. Serve dip with fresh or toasted White bread.
In general:
one cup
in these recipes
corresponds to a cupsize
of 250 ml.
