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Ingredients :
Makes 600ml / 1 PINT
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2 x 225g / 8oz aubergines
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1 tbsp light olive oil
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1 tbsp lemon juice
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2 garlic cloves, peeled and crushed
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190g jar pimentos, drained
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150ml / ¼ pint low-fat natural yogurt
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salt and freshly ground black pepper
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25g / 1oz black olives, pitted and
chopped
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225g / 8oz cauliflower florets
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225g / 8oz broccoli florets
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125g / 4oz carrots, peeled and cut into
5cm / 2 inch strips
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Method :
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Preheat the oven to 200°C/400°F/Gas
Mark 6. Pierce the skin of the aubergines with a fork and place on a
baking tray. Cook for 40 minutes or until very soft.
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Cool the aubergines, then cut in half,
scoop out the flesh and tip into a bowl.
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Mash the aubergine with the olive oil,
lemon juice and garlic until smooth or blend for a few seconds in a
food processor.
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Chop the pimentos finely and add to the
aubergine mixture.
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When blended, add the yogurt. Stir well
and season to taste with salt and pepper.
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Add the chopped olives and leave in the
refrigerator to chill for at least 30 minutes.
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Place the cauliflower and broccoli
florets and carrot strips into a pan and cover with boiling water.
Simmer for 2 minutes, then rinse in cold water. Drain and serve as
crudites to accompany the dip.
Nutritional Facts per 100g :
energy 36kcals/150kj protein 2g carbohydrate 5g fat 1g fiber 0.7g sugar 1.4g
sodium trace
√
egg-free
√
gluten-free
√ wheat-free
√ nut-free
√
vegetarian
√ seafood-free |
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