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Eggplant & OliveDip

In the kitchen with Leah Itsines

Event16 April

Are you in need of some snack inspiration?

We have teamed up with creative cook and author Leah Itsines to bring you two delicious dip recipes to enjoy and share in your own kitchen.

Eggplant Dip Recipe 

Serves: 2
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

2 eggplants
Olive oil
2 garlic cloves
1 tbsp tahini
1 tsp cumin
½ cup walnuts
Sprinkle with pistachios
1 small red chilli
1 lemon
All ingredients available from the Village Market 

Directions:

  1. Preheat the oven to 180 degrees celsius.
  2. Slice eggplants in half and slice a diamond shape in the flesh. Submerge in salted water for 15 minutes. Remove, pat dry and then lay flesh side down on a liked baking tray. Drizzle with olive oil and bake for 40 minutes until soft.
  3. Into a food processor, add eggplant flesh (discarding the skin), garlic, tahini, cumon, walnuts, chilli, a small drizzle of olive oil and  lemon. Blitz until fully combined. Season with salt and pepper and blitz once more.
  4. Transfer to a bowl and serve.

 

Olive Dip Recipe 

Serves: 2 cups of dip

Prep Time: 5 minutes

Ingredients: 

500g olives, halved
2 tbsp capers
½ lemon, juiced
250g cream cheese
½ red onion
Fresh parsley
All ingredients available from the Village Market 

Directions: 

  1. Add all ingredients into a blender and blend until well combined.
  2. Transfer to a serving bowl and pair with vegetables or crackers.

 

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