Roasted Aubergine Beetroot and Garlic Dip –

Ingredients

• 400g small beetroots, quartered
• 1 x 275g aubergine halved, flesh cross-hatched
• 1 bulb garlic, approx. ½-inch cut from top
• 5 tbsp olive oil, divided
• 2 tsp caraway seeds
• 1 3/4 tsp flaked sea salt, divided
• Black pepper, as desired
• 50g walnuts
• 80g macadamia nuts, soaked overnight, rinsed and drained
• 75g cashews, soaked overnight, rinsed and drained
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1 tbsp nutritional yeast
• 1 tsp ground cumin
• 1 tbsp cold pressed olive oil, optional
• 14oz small beetroots, quartered
• 1 x 9.7oz aubergine halved, flesh cross-hatched
• 1oz walnuts
• 2oz macadamia nuts, soaked overnight, rinsed and drained
• 2oz cashews, soaked overnight, rinsed and drained
• Step 1 Insert divider and both crisper plates into the drawer.
• Step 2 Toss the beetroots with 2 tablespoons of olive oil, 2 teaspoons caraway seeds, 1 teaspoon flaked sea salt and black pepper, as desired. Place into Zone 1.
• Step 3 Massage 2 tablespoons of oil over the aubergine halves then place into Zone 2 and sprinkle with 1/2 teaspoon sea salt and a little black pepper.
• Step 5 Select Zone 1, select ROAST, set temperature to 200°C, and set time to 20 minutes. Select MATCH and press START/STOP to begin cooking. Shake the beetroots halfway through cooking.
• Step 6 When 5 minutes remain remove the aubergine halves and leave to cool on a plate. When 3 minutes remain add the walnuts to the aubergine drawer to toast.