Name: Vegetables with eggplant dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 medium eggplant, pierced; 2 red capsicum, seeded, quartered; 2 clove garlic; 6 large button mushrooms, halved; 6 large yellow squash, halved; 2 medium zucchini, cut into 3cm pieces; 250 gram punnet cherry tomatoes; 1/4 cup lemon juice; 1 tablespoon tahini; 3/4 cup basil leaves; sumac, to sprinkle; crusty wholegrain bread, to serve

Vegetables with eggplant dip

Serves 6

Prep

20M

Cook

30M

Total

50M

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Ingredients

2 medium eggplant, pierced

2 red capsicum, seeded, quartered

2 clove garlic

6 large button mushrooms, halved

6 large yellow squash, halved

2 medium zucchini, cut into 3cm pieces

250 gram punnet cherry tomatoes

1/4 cup lemon juice

1 tablespoon tahini

3/4 cup basil leaves

sumac, to sprinkle

crusty wholegrain bread, to serve

Method

1.Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.

2.Arrange eggplant, capsicum (skin side up) and garlic on one tray. Spray with oil. Bake for 20-30 minutes. Set aside for 15 minutes.

3.Arrange mushrooms, squash, zucchini and tomatoes on remaining tray. Spray with oil and bake for 20 minutes (with first tray).

4.Slit eggplant and scoop out flesh. Transfer to a bowl and coarsely chop. Squeeze soft garlic flesh into bowl with lemon juice and tahini. Mix well and season to taste.

5.Peel and thickly slice capsicum. In a large bowl, combine capsicum with the other vegetables. Toss with basil leaves. Season to taste.

6.Sprinkle vegetables with sumac, accompany with eggplant dip. Serve with crusty bread.

Drained chick peas can be added. Okra is good in this dish when available.
Note

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Ingredients

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