BBQ Dips

Ingredients

Eggplant caviar

1 eggplant,

6 cloves garlic, halved

4 anchovies left whole

¼ cup lemon juice

½ tsp sea salt

½ cup Italian parsley, roughly chopped

1 tsp cumin seeds, crushed

Beetroot Dip

4 baby beetroot

olive oil.

¼ cup unhulled tahini (or hulled)

¼ cup lemon juice

¼ cup almonds

1 tsp sea salt

1 tsp almond oil

Mexican Corn salsa

2 whole corn, with husks on

½ tbls olive oil

1 tsp sea salt

½ cup coriander, roughly chopped

¼ red onion, diced

1 tsp smoked paprika

1 tomato, diced

½ cup coriander leaves, roughly chopped

1/3 cup lemon or lime juice

½ tsp sea salt

 

 

Method

Method

Eggplant caviar

Make small incisions in whole eggplant and stuff in garlic cloves and anchovies. Cook on BBQ until very soft,  about 15 mins, turning a couple of times.

Using a spoon, remove the flesh. Then place in a bowl with lemon juice, parsley, cumin seeds and salt.

Beetroot Dip

Lay out some aluminum foil.  And place baby beetroot inside with about 1 tsp olive oil. Wrap up and cook on BBQ. Cook until tender – about 15 mins. Allow to cool slightly, then rub skin off with your fingers. Now process beetroot with tahini, almonds, lemon juice, salt. Drizzle with almond oil.

Mexican Corn salsa

Pull the husks and silk back from the corn cob then into the kernels rub the olive oil and coriander. Wrap the husk back around the corn and cook on BBQ. Turn a few times. Once cooked, remove the husk and silk, then remove the kernels with a sharp knife. Toss together with remaining ingredients.

 

Serve with toasted rye bread.