For Aubergine and Yoghurt Dip
2 medium aubergines
half a bulb of garlic,
2tsp of ground cumin
2 tsp of paprika
4 big tbs of Greek natural yoghurt
6 tbsp finely chopped parsley
Jalapenos for topping
Method for White Bean Mash
Chop off the top of a bulb of garlic (to use with both recipe.) Pop the oven on 200 and slam in the garlic and leave to roast. While you’re waiting, drain the cannellini beans and chop the chilli. Once the garlic is soft (only takes 5/6 minutes,) squeeze half the garlic into a blender. Add the beans, lemon, chilli, rosemary, salt to season and blitz. Use the lemon juice to your taste and to help with consistency. I like it thick but not chalky. Serve!
Method for Aubergine and yoghurt dip
Oven should be nicely warm. Chop up the aubergines into slices, season well with salt and pepper. Cook in the oven, turn over regularly until they are cooked. Take from the oven, and once you ‘can’ chop into smaller chunks. Then add all the ingredients into the nutri-bullet/blender until mixed. Whiz until blended and serve. Top with jalapenos if you so wish.
Numbers (if you’re bothered.)
Both of these are very calorie friendly coming in at 50 calories per portion for the aubergine and closer to 90 for the white bean mash. (Depending on how much you demolish.)