Roasted Aubergine and Red Pepper Dip

It’s one of life’s little pleasures to hear people making ‘nomnom’ noises as they’re devouring food that you’ve cooked – wouldn’t you agree?

This dip makes people do that and it’s easier than pie to make (much easier…why do they even say ‘easy as pie’?)

Roast aubergine & red pepper dipIngredients

For Roasting
1 aubergine (egg plant), cut into chunks
1 red pepper, de-seeded and diced (not too small!)
2 cloves garlic, peeled and kept whole
1 teaspoon chilli powder
¾ teaspoon ground coriander
¾ teaspoon ground cumin
A slosh of olive oil

For the Food Processor (or Mortar & Pestle)
1 tablespoon tomato purée (the stuff you get in the squeezy toothpaste type tube)
A small handful of fresh coriander leaves
A good glug of olive oil (which is more than a slosh, in case you’re wondering)
Sea salt and freshly ground black pepper

Music

Preheat the oven to gas mark 7/425°F/220°C

Using your hands, mix together all the ‘for roasting’ ingredients.mix ingredients together

It’s a good idea to do this in the tin that you’ll be roasting in – that way you don’t spend ages trying to scrape the spices off the side of a bowl.
And it’s one less thing to wash up.  See how I look after you?  You’re welcome. 😉
Spread everything in an even layer and slam onto the middle shelf of your preheated oven.

roast until just starting to blacken

Roast for around 35-40 minutes, or until things are just starting to blacken at the edges. Allow to cool in the tray for 10 minutes or so.

tip into food processor

Tip roasted vegetables into a food processor together with the tomato purée, coriander leaves, olive oil, a pinch of salt and a healthy amount of black pepper.

Blitz, taste, adjust seasoning, blitz again if necessary; bear in mind this is nicer when it’s still got some texture to it rather than being completely smooth.

aubergine & red pepper dip

Tip into a serving dish and drizzle with a little more olive oil.

Cover and chill in the fridge until ready to serve.

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Divine Black Olive Dip

Wrong olives and right olives

I picked up the wrong olives and ended up with those nasty, rubbery, flavourless ones instead of softly wrinkled, salty ones.

Somewhat loathe to throw away a whole jar of olives, even exceedingly bad ones, I came up with this dip-which-is-nearly-but-not-quite-a-tapenade (no anchovies).  Having done so, I’m now dying to try it using some good olives; something that tastes this good with a bad base ingredient is going to taste utterly sublime with an excellent one!

Ingredients
Approx. 120g black olives (if these are of poor quality you’ll also need a handful of sea salt)
1 tablespoon capers
1-2 garlic cloves
A couple of sprigs fresh thyme, leaves stripped
½ lemon, juice only
A splosh of olive oil
Music

If you’ve got the horrid type of olives like I had (see top picture) there’s first going to have to be some salting action.  If you have decent olives, skip this step.

sprinkle liberally with salt

Tip the olives into a nylon (not metal!) sieve, drain off the liquid and set over a bowl.  Sprinkle generously with sea salt, cover with a plate and weight down with whatever heavy thing you have that will work – children and pets not advised.  Set to one side for a minimum of 2 hours, longer if possible.

Before using, give the olives a quick rinse to wash off any excess salt – there’s plenty more of that going to be coming from the capers 🙂

Black olive dip ingredients

Place olives and all other ingredients into a food processor or mortar & pestle; use only a little olive oil to start with and add more as required to achieve desired consistency.

Pulse or pound until smoothish.

Black olive dip and pitta bread

Tip into a bowl and serve with warm pitta bread.

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Cooling Minty Cucumber Sauce

This is a great dip or sauce to have alongside spicy foods like curries or koftas.  Provide huge bowls of it for the weak of taste bud amongst your kith and kin – you know, those who prefer bland food and freak out at the sight of a chilli 😉

Minty cucumber sauce

It takes minutes to make and can be eaten immediately; however, it does benefit from being allowed to sit a while before consumption…the flavours get a chance to meld together that way.

Ingredients
Around 5 tablespoons natural yoghurt
Around 2 tablespoons crème fraîche (or just use an extra couple of spoons of yoghurt)
Approx. 2 inch piece of cucumber, finely diced
A sprig of mint leaves, finely chopped
A squeeze of lemon juice
Sea salt and freshly ground black pepper
Music

Music on?  I bet you’ll have this made before the track’s finished…

Ready?  Set?  Go…

Ingredients

Put everything (including the lemon juice, which is not apparent in this picture), into a bowl.

Mix, taste, adjust seasoning as required.

Cooling minty cucumber sauce

Bish, bash, bosh…your sauce is ready 😀
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