Dips & Sauces, Sides

Roasted Aubergine Beetroot and Garlic Dip

Step 1 of 8

Insert divider and both crisper plates into the drawer.

400g small beetroots, quartered
1 x 275g aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
50g walnuts
80g macadamia nuts, soaked overnight, rinsed and drained
75g cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

14oz small beetroots, quartered
1 x 9.7oz aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
1oz walnuts
2oz macadamia nuts, soaked overnight, rinsed and drained
2oz cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

Step 2 of 8

Toss the beetroots with 2 tablespoons of olive oil, 2 teaspoons caraway seeds, 1 teaspoon flaked sea salt and black pepper, as desired. Place into Zone 1.

400g small beetroots, quartered
1 x 275g aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
50g walnuts
80g macadamia nuts, soaked overnight, rinsed and drained
75g cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

14oz small beetroots, quartered
1 x 9.7oz aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
1oz walnuts
2oz macadamia nuts, soaked overnight, rinsed and drained
2oz cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

Step 3 of 8

Massage 2 tablespoons of oil over the aubergine halves then place into Zone 2 and sprinkle with 1/2 teaspoon sea salt and a little black pepper.

400g small beetroots, quartered
1 x 275g aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
50g walnuts
80g macadamia nuts, soaked overnight, rinsed and drained
75g cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

14oz small beetroots, quartered
1 x 9.7oz aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
1oz walnuts
2oz macadamia nuts, soaked overnight, rinsed and drained
2oz cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

Step 4 of 8

Place the garlic head on a piece of aluminium foil, drizzle with 1 tablespoon olive oil, sprinkle over 1/4 teaspoon sea salt, then seal the top of the foil. Place the foil packet directly into the Zone 2 drawer along with the aubergine.

400g small beetroots, quartered
1 x 275g aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
50g walnuts
80g macadamia nuts, soaked overnight, rinsed and drained
75g cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

14oz small beetroots, quartered
1 x 9.7oz aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
1oz walnuts
2oz macadamia nuts, soaked overnight, rinsed and drained
2oz cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

Step 5 of 8

Select Zone 1, select ROAST, set temperature to 200°C, and set time to 20 minutes. Select MATCH and press START/STOP to begin cooking. Shake the beetroots halfway through cooking.

400g small beetroots, quartered
1 x 275g aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
50g walnuts
80g macadamia nuts, soaked overnight, rinsed and drained
75g cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

14oz small beetroots, quartered
1 x 9.7oz aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
1oz walnuts
2oz macadamia nuts, soaked overnight, rinsed and drained
2oz cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

Step 6 of 8

When 5 minutes remain remove the aubergine halves and leave to cool on a plate. When 3 minutes remain add the walnuts to the aubergine drawer to toast.

400g small beetroots, quartered
1 x 275g aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
50g walnuts
80g macadamia nuts, soaked overnight, rinsed and drained
75g cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

14oz small beetroots, quartered
1 x 9.7oz aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
1oz walnuts
2oz macadamia nuts, soaked overnight, rinsed and drained
2oz cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

Step 7 of 8

Once cooled, scoop the flesh from the aubergine and add to the bowl of a food processor. When cooking is complete add the beetroots. Blend until incorporated then add the remaining ingredients, except for the garlic, toasted walnuts and cold-pressed olive oil, and blend until smooth.

400g small beetroots, quartered
1 x 275g aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
50g walnuts
80g macadamia nuts, soaked overnight, rinsed and drained
75g cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

14oz small beetroots, quartered
1 x 9.7oz aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
1oz walnuts
2oz macadamia nuts, soaked overnight, rinsed and drained
2oz cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

Step 8 of 8

Once the garlic is cool enough to handle, carefully drain the oil from the foil packet into the dip, squeeze out the roasted garlic cloves, and blend again. Pulse in the walnuts and serve with crackers, breadsticks or tortilla chips.

400g small beetroots, quartered
1 x 275g aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
50g walnuts
80g macadamia nuts, soaked overnight, rinsed and drained
75g cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

14oz small beetroots, quartered
1 x 9.7oz aubergine halved, flesh cross-hatched
1 bulb garlic, approx. ½-inch cut from top
5 tbsp olive oil, divided
2 tsp caraway seeds
1 3/4 tsp flaked sea salt, divided
Black pepper, as desired
1oz walnuts
2oz macadamia nuts, soaked overnight, rinsed and drained
2oz cashews, soaked overnight, rinsed and drained
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tbsp nutritional yeast
1 tsp ground cumin
1 tbsp cold pressed olive oil, optional

Compatible with

Ninja Foodi FlexDrawer Air Fryer

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