February 14, 2016 / Lyn Jones / 0 Comments
This dip can be used for nachos, nibbles at dinner parties or even a spread on a sandwich.
Ingredients
- 1 cup rocket leaves
- 50 g macadamias
- 1 cup parsley
- 1/4 cup olive oil
- 2 garlic clove
- 1 red chilli large
Blend until combined. Store in a sealed container in the fridge.
Macadamia nuts in the recipe are better tasting if they have a caramelized coating.
February 14, 2016 / Lyn Jones / 0 Comments
http://www.sheknows.com/food-and-recipes/articles/953091/gluten-free-friday-baba-ghanoush-eggplant-dip-and-parmesan-crisps
Serves 4
Ingredients:
- 1 large eggplant
- 2 garlic cloves, minced
- 4 tablespoons tahini
- 1/4 cup lemon juice (juice from one lemon)
- 1/2 teaspoon salt, to taste
- 1 tablespoon olive oil, to taste
- Small bunch of parsley, chopped, for garnish
Directions:
- Preheat your oven to 350 degrees F.
- Use a sharp knife to pierce the eggplant several times, all the way around it, and place it on a baking sheet.
- Bake the eggplant for 45 minutes to an hour, until it’s soft. Allow it to cool.
- Once the eggplant is cool, peel it and cut it into small-sized chunks.
- Add the eggplant, garlic, tahini, lemon juice and salt to a blender and puree until it’s smooth. Taste the dip and season accordingly.
- Add the puree to a serving bowl, drizzle with the olive oil and garnish with the parsley.
- Serve with veggies and Kitchen Table Bakers Aged Parmesan Crisps.