Prep: 15 minutes Cook: 1 hour 20 minutes
Spring is all about pisnics and dips, so this Beetroot and Eggplat dip is the perfect recipe to try for your next day out!
Gluten free, dairy free, and vegan friendly, everyone at the picnic will continue to come back for more.
- Preheat oven to 180℃. Trim leaves and roots off the beetroot and wash thoroughly. Wrap the beetroot in foil and place it on a baking tray. Cut the stalk off the eggplant and halve it lengthways. Rub the cut sides with olive oil and place the eggplant cut side down on a small sheet of baking paper on the same baking tray. Also place the garlic clove on the tray, drizzled with a dash of oil.
- Bake the beetroot, eggplant and garlic until soft. The eggplant will take around 40-45 minutes. When it is done, take it out and set aside to cool on the baking tray. The beetroot will take around 60-70 minutes, depending on size.
- Once the beetroot is finished cooking, let it cool a little before unwrapping. Remove the skin from the beetroot and the eggplant.
- Place all ingredients in a food processor and blend until smooth. Season with salt and pepper. Place the dip in the fridge for a few hours to chill before serving.