The aubergine, minced tofu, and mapo sauce with some large Baos for dipping is great for sharing 😋👌🏻
Don't settle for one - all my dips are lipsmackingly delicious. @electra_g shows us how its done! 📷 #regram
🌻Aubergine/Eggplant & Sundried Tomato Pate🌻
INGREDIENTS •2 Aubergines/eggplant •Jar sundried tomatoes •Olive oil •Small bunch of basil •3-4 garlic cloves •Liquid seasoning/Maggi seasoning •Dairy free parmesan/other cheese (optional) •Pinch of chilli (optional) •Salt & Pepper
HOW TO ●Preheat oven to Gas mark 5/190°c ●Chop aubergine/eggplant into small chunks, smash the garlic clove with a knife & take of skin. Put aubergine & garlic on a baking tray, drizzle with olive oil, salt & pepper & dash of liquid seasoning. Roast for 40 minutes, until soft. ●Once cooked, remove from baking tray & transfer into a pot on the hob. ●Add sundried tomato, basil, a dash of water, pinch of chilli & a drizzle more Olive oil. Mix and cook for a few minutes.● Add handful of grated cheese and stir in until melted in.● Blend with a hand blender/soup blender or transfer into a regular blender. Blend until desired consistency, then mix, taste and adjust seasoning. ●Transfer to a serving dish and either serve warm or allow to cool. Serve with bread. Enjoy!
Not the best picture but it was a great dinner of falafels on a bed of wholewheat flatbread with roasted and curried aubergine spread and topped with tamarind yoghurt, sliced onions and cucumber. It will be one of our #meatfreemonday favourite from now. I had bought the organic falafels from a shop in Archway in North London during our trip yesterday. Everything else was homemade.