What's a barbecue without dips and salsa? We all need something to dip into, some more than others, and these three dips are easy, quick and simple to make. You can then add these dips onto your burger, or just use them as a dip with crisps, chips, or chopped carrots and celery etc.
Auro (Roasted Aubergine dip)
Ingredients
2 Aubergines
2-3 tbsp of natural yoghurt
3/4 tsp of freshly ground cumin powder
1/2 tsp of chilli powder
3/4 tsp of salt
A good handful of fresh coriander; chopped
Some oil
Method
Preheat oven to 200 Celsius
Pierce the aubergine and brush some oil on to them. Then roast them in the oven for approximately 40 minutes, turning them halfway. Once they are done (the skin will look slightly wrinkly and burned and you should be able to pierce a knife through the aubergine very easily), cut the top off and place in a bowl and chop and mash the aubergines up with a knife and fork. Then add the yoghurt, spices, salt and coriander. Mix well, taste, adjust seasoning and serve.
Cucumber Raitu (Cucumber yoghurt dip)
1 cucumber
2-3 cups of natural yoghurt
1/2 tsp freshly ground cumin powder
Mint (optional)
Fresh coriander (optional)
Salt and pepper to taste
Method
Coarsely grate the cucumber then squeeze the water out of it. Cucumber retains a lot of water, so you really have to do this step, so the dip doesn't become too watery. After you have grated the cucumber, get a handful of the stuff, and squeeze until no more water comes out. Repeat until you've done the whole cucumber.
Then in a bowl, mix all the ingredients together, and garnish with fresh coriander.
Tomato Salsa
Ingredients
Handful of fresh coriander; chopped
1/2 onion; chopped
Juice of half a lemon
Red chilli flakes or ground black pepper (you don't need both as they both give the dish heat)
Salt for seasoningMethod
Combine all the above ingredients together, and serve immediately.
Hope you like recipe number 7, 8 & 9 in my quest to give you 21 brilliant vegetarian barbecue recipes.
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