Posts Tagged With 'dips'

  • Nov
  • 03
  • 2011

flame grilled eggplant

eggplant

This is my husbands favourite when he wakes up on a lazy Sunday. Flame grilled eggplant/aubergine sort of like a dip. But then an eggplant dip is called baba ghanoush which is made with tahini and other seasonings. This one here, is basically just an eggplant with oil and salt. Easy to make but very smelly when cooked on a flame. Not to mention the burnt skin goes everywhere. But it taste so good!

Just pop it on the stove like this. Turn it around after a few minutes. It needs to shrink in size and start peeling before you remove it.

eggplant

Then start peeling the skin off. Beware, its very hot!

eggplant

Use a fork to give it a good mash and season well with olive oil and salt. I added a couple of garnishes for some extra colour – for photos sake, but its not necessary. Serve with Lebanese bread and you have yourself a quick and easy healthy brunch!

 

RECIPE FOR FLAMED GRILLED EGGPLANT
Adapted from my Lebanese Mother-in-law

Ingredients

1 large eggplant  (1/2 kilo)
2 tbsp olive oil
2 tsp salt

Method

1. Wash the eggplant and put it directly on the stove. Leave for a few minutes then turn around until all sides are equally cooked. Eggplant should shrink in size and the skin should start peeling off.

2. Remove from flame onto a wooden chopping board and leave to cool for a bit before starting to peel the entire skin off.

3. Place the filling on a plate/bowl and use a fork to mash.

4. Season well with oil and salt.


  • Sep
  • 17
  • 2011

chicken and veg salsa dip

As part of my healthy and balanced diet, I bought some plain rice crackers. I have been munching on them with some sliced cheese and tuna or cream cheese and cucumbers. A few weeks later, I was getting a bit bored with that combination and wanted something a little sexy and spicy. As I was making the Mexican Inspired Rice, I got the idea of a homemade  salsa dip. That would be a perfect combination for a healthy lunch snack, with proteins too. Yum.



RECIPE FOR CHICKEN & VEG SALSA DIP
Inspired by this post

Makes: 1 medium sized serving bowl
Prep time: 20 mins
Cook time: 20 mins

Ingredients

1 small ripe tomato, diced
1 small green capsicum, diced
1 small red capsicum, diced
1 small carrot, diced
1 tbsp tomato paste
3 tbsp corn (or a handful)
1 chicken thigh fillet, fat and skin removed then cut into small cubes
2 cloves of garlic, chopped finely
1 small onion, diced finely
1 tbsp corriander powder
2 tsp cumin powder
2 tsp sweet paprika
0.5 tsp chilli powder
1/2 cup water
salt and pepper, to taste

Method

1. Saute onions, garlic and chicken in some oil. Stir until chicken is just cooked.

2. Then add spices and stir until aromatic. Add in the tomato paste, vegetables and water.

3.Put on a low heat and cook until softened and gravy has thickened a bit.

4. Season with salt and pepper to taste.




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Category: Chicken, entree, in my kitchen

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