Serves 6-8 people
Vegan Baba Ganoush
10 cloves of garlic
¼ tsp ground cumin
1 tbsp olive oil
3 tbsp lemon juice
1 tbsp parsley, finely chopped
Salt and pepper
Pomegranate, to garnish
Roasted Pepper and Spiced Carrot Dip
3 carrots, finely chopped
1 large red pepper, cut into strips
2 garlic cloves, finely chopped
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 tbsp maple syrup
3 tbsp olive oil
Appliance tip: Using steam during the cooking process allows the spices to infuse the carrots quickly ensuring an intense flavour.
Coconut Yogurt Tzatziki
150g coconut yogurt
1 cucumber, diced finely
2 garlic cloves, minced
3 tbsp lemon juice
1 tbsp mint, finely chopped
Salt and pepper to taste
Paprika, to garnish
For the Vegan Baba Ganoush
Pre-heat a Miele Steam Combination Oven to 200⁰C with 100% moisture.
Pierce five small holes in each aubergine and push a garlic clove into each hole.
Place on a Miele Universal Baking Tray and roast for 40 minutes.
Once cooked, remove the garlic cloves from the aubergine, setting three cloves aside for later. Remove the top of the aubergine and peel the skin, leaving the flesh.
On a chopping board, coarsely chop the aubergine flesh and the three remaining garlic cloves then place in a large bowl with the remaining ingredients.
For the Roasted Pepper and Spiced Carrot Dip
Pre-heat a Miele Steam Combination Oven to 200⁰c with 80% moisture.
Place all spices in a small frying pan and warm through on a medium heat.
Transfer the spices to a Solid Steam Container then add in the finely chopped carrots and garlic. Place in the Miele Steam Combination Oven at 100⁰c for 30 minutes.
While the carrots and spices are steaming, place the red pepper strips on a Universal Baking Tray and drizzle with 1 tbsp of olive oil, then roast in the oven for 15 minutes or until soft.
For the Coconut Yoghurt Tzatziki
Prepare all ingredients as specified.
Mix all ingredients together and combine well.
Place in a fridge to chill.