One of the pleasures that Elly brought home from her year in France was the tradition to sit with an aperitif and appetizers before beginning or sometimes during the preparation of the evening meal. The variety of nibbles are endless: Saucisson, olives, roasted peppers, hummus, tapenades or dipping oils with chunks of French sticks, triangles of pitta bread, melba toasts or crisps.
Today I have two very different Dips for you. With a blender or food processor they are ready in seconds.
1 large aubergine
4 cloves garlic
4 tablespoons tahina (sesame seed paste)
Parsley sprigs to garnish
Prick the aubergine all over and grill, turning frequently, until the skin is charred all over. Remove the skin, rinsing in cold water.
Place the aubergine and all the other ingredients in a food processor and season to taste. Process until smooth, then transfer to a serving dish.
Garnish with parsley.
225g cream cheese
2 x 15ml spoons natural yoghurt
2 bananas, mashed
2 x 15ml spoons sweet brown chutney
1 x 5ml spoon lemon juice
twist of lemon to garnish
Place the cheese and yoghurt in a food processor and blend for 30 seconds. Add the mashed bananas, chutney and lemon juice and process until smooth. Spoon into a serving dish.
Garnish with a twist of lemon.