Dip, dip ,dip!
Sometimes, you just want something light to nibble for dinner. While I’ve labelled this recipe under Party Starters, you need not necessarily have a party to enjoy this kind of finger food. This is perfect stuff to share with your partner while watching your favourite movie on a Friday evening.
My evening menu this Friday was oven baked roti chips, plenty of them to dip into an oven roasted eggplant dip called the Badenjan dip and a red kidney bean dip. The Badenjan dip is quite different in preparation and taste, from the Baba Gannoujwhich I’ve shared earlier with you.
While it may sound light, it is quite filling as the components are the same as any other Indian meal – Chips (roti), Eggplant dip (Vegetable) and Kidney bean dip (Dal / Lentils). This can be served with a salad like Fattoushand you have a complete meal.
For a party, I’d highly recommend Nigella’s own spread for exotic evenings from her book Feast – Pita chips with Eggplant dip, Red bean dip, Fattoush, a Bulghur salad and the tiny lamb meatballs. You can get recipes for the entire exotic menu from her Nigella Feats show.
Eggplant goes exotic!
Badenjan Dip / Roasted eggplant dip with pine-nuts and mint
Category – Dip for toasted pita chips or pita bread, Party starter
Serves – 4
Time taken – 30 minutes to 1 1/2 hours depending on how you roast the eggplant
Source – Nigella Feasts