Beetroot And Eggplant Dips With Crudites Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Let them cool, then peel and chop.
• STEP 3.Preheat the oven to 450°F (230°C).
• STEP 4.Slice the eggplant in half lengthwise and score the flesh with a knife. Place the eggplant halves on a baking sheet, cut side down. Roast for about 30-40 minutes, or until the flesh is soft and the skin is charred. Let them cool, then scoop out the flesh.
• STEP 5.In a food processor, combine the roasted beets, garlic, lemon juice, and yogurt. Process until smooth. Season with salt and pepper to taste.
• STEP 6.In a separate food processor, combine the roasted eggplant, garlic, tahini, and lemon juice. Process until smooth. Season with salt and pepper to taste.
• STEP 7.Transfer the dips to serving bowls and garnish with fresh herbs.
• STEP 8.Serve the beetroot and eggplant dips with crudites.

Cooking Tips

• You can roast the beets and eggplant ahead of time and store them in the refrigerator until ready to use.
• To make the dips ahead of time, store them in separate airtight containers in the refrigerator for up to 3 days.
• For added flavor, you can sprinkle some toasted sesame seeds or drizzle some olive oil over the dips before serving.

Storage and Serving

• The dips can be stored in separate airtight containers in the refrigerator for up to 3 days.
• To serve, simply remove from the refrigerator and let them come to room temperature before enjoying.
• Serve the dips with a variety of fresh vegetables such as carrots, cucumbers, and bell peppers for a colorful and healthy snack.