Meal Planner

RECIPE OVERVIEW

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients

Serves: 4 people

  • 4 - Carrots
    cut into batons
  • 4 sticks Celery
    thinly cut
  • 24 - Cherry Tomatoes
  • 2 - SuperValu Cucumber
    cut into batons
  • 100 g SuperValu Radishes
  • 20 - SuperValu Sugar Snap Peas
Aubergine Dip
  • 5 tbsp Olive Oil
  • 1 tsp Paprika
  • 2 - SuperValu Aubergine
    halved
  • 0 - SuperValu Fresh Parsley Flat Leaf
    to garnish (chopped)
  • 2 cloves SuperValu Garlic
    chopped
  • 0.5 - SuperValu Lemon
    for juice
  • 2 tsp SuperValu Salt
Herb and Yoghurt Dip
  • 0 - Black Pepper
  • 200 ml Natural Yogurt
  • 1 tbsp SuperValu Extra Virgin Olive Oil
  • 1 tbsp SuperValu Fresh Chives
    chopped
  • 2 cloves SuperValu Garlic
    chopped
  • 0.5 - SuperValu Lemon
    for juice
  • 0 - SuperValu Salt

Method

  1. Preheat the oven to 200˚C/400˚F.
  2. Slice the aubergine in half and with a small knife, cut small indentations in the flesh. Drizzle olive oil and add the garlic, and seasoning.
  3. Roast for 40 minutes until dark brown colour and a soft flesh consistency. Remove from the oven and leave to cool for 15 minutes.
  4. Using a spoon scoop out the aubergine pulp and place into a food processor. Add the lemon juice and seasoning, then process until creamy. 
  5. Remove from the food processor and place in a serving bowl. Sprinkle with some paprika and fresh parsley.

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