A delicious, different, tasty spread for your TV dinners, parties or to accompany your main dish.Very low-fat if you use soy cream instead of" crème fraiche".I ate some with turkey breast.Should be great with fish. Try it also with vegetable chips.
Ingredients:
- 1 large eggplant,halved
- 1 garlic clove
- 1 shallot
- 1 ts tandoori powder
- 1 Tbs soy cream
- Himalaya salt
- sichouan pepper
Cut piece of parchment paper to fit under eggplant on baking sheet. Place eggplant, cut side down, on paper. Bake in oven in preheated 375 F for about 45 min until eggplant is very tender and skin is charred.
Scoop eggplant out of skin into food processor. Add garlic, shallot, tandoori, sichouan pepper and soy cream. Serve this dip cold. Enjoy!
Pour les français:
- 1 aubergine
- 1 gousse d'ail
- 1 échalotte
- 1 cuillère à café de tandoori
- 1 cuillère à soupe de crème de soja
- sel de l'Himalaya
- poivre du Sichouan moulu
Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts
Tandoori Eggplant Dip
.
February 6, 2008
4
comments
White Bean Dip with Smoked Paprika
.
October 31, 2007
4
comments
Place 1 drained can cannellini beans,1 blanched garlic clove,some basil,dried tomatoes,1 ts smoked paprika,2 ts of both lemon juice(or yuzu) and olive oil in a food processor and process until smooth.Serve with raw vegetable sticks or pita bread.
Pour les français:
Rincer une boite de haricots blancs,cannellini.Dans le mixeur ajouter 1 gousse d'ail blanchi (plus digeste),du basilic,quelques tomates sechèes,du paprika fumée,du jus de citron(ou yuzu) et mixer jusqu' à obtenir une consistence lisse.Servir avec du pain pitta et des crudités.
