Aubergine Dip
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Heat oven to 180&
176;. Coat aubergines with 5 mL of the olive oil. Roast for 1 hour. Remove pulp; puree in a blender or food processor; transfer to a bowl.
Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Heat 15 mL oil in a saut‚ pan over medium heat. Cook onion 5 minutes or until soft. Add tomatoes; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil.
Serve with whole grain crackers or tortillas, or your child?s favorite raw veggies for an extra punch of nutrition!
- 1 1/2 large aubergine, halved
- 20 ml extra virgin olive oil, divided
- 1 small onion, coarsely chopped
- 2 small tomatoes, coarsely chopped
- 25 ml plain yogurt