recipes

Starters

Aubergine dip with Zespri Green kiwifruit, garlic, herbs and nuts

Dips are always a fun, simple solution for a snack or starter. This one is also healthy thanks to the veggies and kiwifruit, packed with flavour and nutrients. Combine the crudités with strips of bread, Mexican tortillas or pitta.

 

Recipe rich in fibre with high vitamin C content. Good source of potassium and natural source of folate.

Serves 4
Cooks in 55 min.
Difficulty
Recipe appropriate for
Vegetarian
Vegan
Coeliac
Lactose intolerant
Nutrition per serving
Calories249.712%
Fat16.99g24%
Saturates2.6g13%
Protein4.24g8%
Carbs18.23g6%
Sugar14.5g16%
Fibre6.74g22%
Folate92μg23%
Potassium666.2mg24%
Vitamin C84.1mg112%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 1 large aubergine
  • 1 clove of garlic
  • 4 tablespoons olive oil
  • Juice of ½ a lemon
  • 1 tablespoon tahini (sesame-seed paste)
  • Salt
  • Pepper

 

Serve with:

  • 1 sprig fresh mint
  • 2 sprigs fresh parsley
  • 2 Zespri Green kiwifruit
  • 1/4 pomegranate
  • 2 tablespoons toasted hazelnuts
  • 2 carrots
  • ½ broccoli

Method

  1. Cut the aubergine in half and roast, cut side down, in a preheated oven at 200º C for 40-45 minutes. Let cool.
  2. Peel and dice the Zespri kiwifruit. Remove the seeds from the pomegranate. Chop the mint and parsley.
  3. Scrape the roasted aubergine flesh from the skin with a spoon, discard the skin and place the flesh into the blender. Add the olive oil, garlic, tahini, lemon juice, salt and pepper.
  4. Blend until smooth and serve in a bowl. Sprinkle with the kiwifruit, pomegranate seeds, hazelnuts and chopped herbs. Serve with carrot sticks, broccoli florets and crackers.

Tip: If you don't like raw broccoli, you can blanch it in boiling water for 2 minutes before breaking down into florets. Then drain and rinse in cold water.

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