1 Eggplant, about 8 oz (225 g)
1 garlic clove, skinned and crushed
1 fresh green chilli, seeded and chopped
150 g (5 oz) low-fat soft cheese
1 tbsp (15 ml) lemon juice
pepper, to taste
4 oz (100 g) tomatoes, finely chopped
fresh sage sprigs, to garnish
bread sticks, cut into 7.5 cm (3 inch) pieces
1 garlic clove, skinned and crushed
1 fresh green chilli, seeded and chopped
150 g (5 oz) low-fat soft cheese
1 tbsp (15 ml) lemon juice
pepper, to taste
4 oz (100 g) tomatoes, finely chopped
fresh sage sprigs, to garnish
bread sticks, cut into 7.5 cm (3 inch) pieces
method
1. Prick Eggplant and place on absorbent paper.
2. Cook, uncovered, 100% (High) 3-4 minutes, turning twice.
3. Set the Eggplant aside for about 20 minutes or until cool enough to handle.
4. Peel, discarding the skin, stalk and any charred flesh. Chop the Eggplant coarsely.
5. Put into a blender or food processor together with the garlic, chilli, cheese and lemon juice, and puree until smooth.
6. Transfer to a small bowl.
7. Add pepper and mix in the tomatoes.
8. To serve, place the dip in a small serving bowl and garnish with sprigs of sage.
9. On a separate serving platter arrange the pieces of bread sticks, toasted wholemeal bread and the fresh pineapple and melon.
2. Cook, uncovered, 100% (High) 3-4 minutes, turning twice.
3. Set the Eggplant aside for about 20 minutes or until cool enough to handle.
4. Peel, discarding the skin, stalk and any charred flesh. Chop the Eggplant coarsely.
5. Put into a blender or food processor together with the garlic, chilli, cheese and lemon juice, and puree until smooth.
6. Transfer to a small bowl.
7. Add pepper and mix in the tomatoes.
8. To serve, place the dip in a small serving bowl and garnish with sprigs of sage.
9. On a separate serving platter arrange the pieces of bread sticks, toasted wholemeal bread and the fresh pineapple and melon.
serving amount
serves 4
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