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Aubergine Dipping Platter

You can vary the selection of vegetables depending on your preference or whatever you have at hand. Other vegetables you could use are cauliflower florets and cucumber sticks

ingredients

serves 4
1 aubergine (eggplant), peeled and cut into 2.5 cm (1 inch) cubes
3 tbsp sesame seeds, roasted in a dry pan over a low heat
1 tsp sesame oil
grated rind and juice of 1/2 lime
1 small shallot, diced
1 tsp sugar
1 red chilli, deseeded and sliced
125 g (4 1/2 oz) 1 1/4 cups broccoli florets
2 carrots, cut into matchsticks
125 g (4 1/2 oz) 8 baby corn, cut in half lengthways
2 celery stalks, cut into matchsticks
1 baby red cabbage, cut into 8 wedges, the leaves of each wedge held together by the core
salt and pepper

method

1. Cook the diced aubergine (eggplant) in a sauce pan of boiling water for 7 - 8 minutes.

2. Meanwhile, grind the sesame seeds with the oil in a food processor or pestle and mortar.

3. Add the aubergine (eggplant), lime . rind and juice, shallot, 'Atsp salt,
pepper, sugar and chilli in that order to the sesame seeds. Process, or chop and mash by hand, until smooth.

4. Adjust the seasoning to taste then spoon the dip into a bowl.

5. Serve the aubergine (eggplant) dipping platter surrounded by the broccoli, carrots, baby corn, celery and red cabbage.

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