Monday, 12 November 2012

Aubergine and goats cheese dip with pitta crisps

Don't be put off by the slightly grey, something you might find in a babies nappy, colour of this dip, it is really good I promise! Served along side some healthy pitta crisps and you have yourself a good little chip and dip for the party season.

makes 2 dipping size bowls

100ml olive oil
1 onion, finely diced
2 garlic cloves, roughly chopped small
1 tbsp thyme leaves
large pinch of chopped rosemary leaves
2 medium aubergines, finely diced
125g soft goats cheese, mild or cream cheese if you prefer
salt and pepper

pack of pitta breads
olive oil
handful fresh rosemary leaves, roughly chopped
salt and pepper

Heat the olive oil in a large sauté pan, add the onion, garlic, thyme and rosemary and sauté gently until soft. Add the aubergine, and cook for about 15 minutes until it is cooked through, stir regulary to stop it from catching and season.
Allow to cool slightly before pureeing in a food processor with the goats cheese, check the seasoning and add more goats cheese to taste if needed.

For the pitta crisps, slice them into bite sized chunks, drizzle olive oil over them and toss them about with the salt, pepper and rosemary leaves.

Cook in the oven at 200˚C for about 5-10 minutes until slightly golden, leave to cool and serve alongside the dip, they also keep in an airtight container for a couple of days.

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