Warm brinjal dip

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

3 brinjals (about 600g)
1 head garlic
2 T olive oil
2 T chermoula paste
2 cups good quality chicken or vegetable stock
A handful of flat-leaf parsley
Pomegranate molasses, to drizzle
Extra virgin olive oil, to drizzle
Baby salad leaves, to serve
Canned chickpeas, drained, to serve

Cooking Instructions

Preheat the oven to 250ºC.
Brush the brinjals and garlic with oil. Roast for 30 minutes or until the fruit has collapsed.
Spoon the flesh into a blender and squeeze the garlic flesh from the skins. Blend until smooth. Place in a pan with the chermoula paste and stock. Simmer for 5 minutes. Add the parsley and lemon juice.
To serve, drizzle with the pomegranate molasses and olive oil, and garnish with the salad leaves and chickpeas.
Per serving: 697.4kJ, 1.5g protein, 12.7g fat, 6.1 carbs

TASTE’s take:
Brinjals like being turned into dips and purées. This is a Moorish-style dip for which the brinjals are roasted before being puréed.