Spicy Herb Dressing/Marinade
¹⁄
³
cup flat leaf parsley
¼ cup mint leaves
2 cloves garlic
1 fresh chilli, seeded
¼ cup lemon juice
2 tablespoons white vinegar
1 ½ tablespoons olive oil
1 teaspoon Dijon mustard
1. Place all ingredients into the blender jug.
Place the lid securely onto the jug.
2. Blend on speed 1 for about 10 seconds or
until smooth.
3. Season to taste with salt and pepper.
Tip: Excellent for grilled vegetable kebabs.
Place a selection of vegetables pieces onto
skewers; coat with marinade for 2-3 hours.
Cook on a grill plate or barbecue brushing
with marinade during cooking. Or, pour over a
salad for a fresh twist.
Eggplant Dip
Makes: 4 cups
3 large eggplant
1 tablespoon lemon juice
¹⁄
³
cup greek-style yoghurt
1 clove garlic
1 tablespoon parsley
1 tablespoon olive oil
1. Preheat oven or grill to Very Hot
(240°C/220°C fan-forced).
2. Place whole eggplant on a baking
tray. Cook in preheated oven turning
occasionally until skin has blackened and
flesh is soft.
3. Remove from oven and allow to cool.
Gently peel away skin. Discard skin; place
eggplant flesh into the blender jug. Add
lemon juice, yoghurt, garlic, parsley and
olive oil. Place the lid securely onto the
jug.
4. Blend on speed 2 until smooth.
5. Season to taste with salt and pepper.
Tip: Serve dip with pita crisps or toasted
Turkish bread.
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Recipes - Dressings, Sauces and Dips (continued)
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