Dips & Sauces, Sides, Vegan
Roasted Aubergine Beetroot and Garlic Dip
Recipe by Greens of the Stone Age
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Cooking method:
Ninja Foodi
- Prep Time: 10 mins
- Cook Time 20 mins
- Total time: 30 mins
- Skill Easy
- Serves 8 people
Roasted Aubergine Beetroot and Garlic Dip
This delicious Roasted Aubergine Beetroot and Garlic Dip is simple to make and packed full of flavour. Perfect served with crackers or spread on toast.
For a spooky Halloween version of this dip simply place the dip into a silicone brain mould and freeze until solid enough to unmould. Then drizzle over pomegranate molasses and serve with charcoal crackers or breadsticks.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 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
Cooking mode
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Method
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Step 1
Insert divider and both crisper plates into the drawer.
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
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.
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Step 6
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.
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Step 7
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.
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Step 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.
