300gramsbeetroot- this is around 1 large or 2-3 small beetroot
300gramseggplant- this is around 1 medium-large sized eggplant
2tbspextra virgin olive oilplus a little extra for roasting
salt and pepperto season
additional olive oil for roasting
Preheat oven to 180C (350F). Trim leaves and roots off the beetroot and wash thoroughly. Wrap the beetroot in foil and place on a baking tray. Cut the stalk off the eggplant and cut it in half length ways down the middle. Rub the cut sides with a little olive oil and place the eggplant cut side down on a small sheet of baking paper, and add this to the same baking tray.
Bake the beetroot and eggplant until soft. The eggplant will take around 35-40 minutes, when it's done take it out and set it somewhere to cool, leaving it on the baking paper. The beetroot will take around an hour or a little longer depending on size.
Once the beetroot has finished cooking let it cool a little before unwrapping. Use your fingers or a knife to remove most of the skin from the beetroot, it tends to rub off (it's okay if a little bit stays on!). Peel the skin off the eggplant as well.
Place the beetroot, eggplant, tahini, olive oil and spices in a food processor. Process until smooth. Season with salt and pepper. Pop the dip into the fridge for a few hours to chill before serving.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!