Basil Olive Oil 375ml

Recipe to try

Eggplant & Pepper Roasted Vegetable Dip with Basil Olive Oil

Serves: 4

Ingredients

• 2 tablespoons Basil Olive Oil
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups eggplant, cut into ½-inch cubes
• 2 cups bell pepper, diced
• 1 tablespoon neutral cooking oil
• ½ cup thick plain yogurt
• 2 tablespoons tahini
• Pita wedges, for serving

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the neutral oil in a large skillet over medium heat. Add eggplant, cut into ½-inch cubes and bell pepper, diced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Let the cooked vegetables cool until just warm. Blend with the yogurt, tahini and seasoning mixture until mostly smooth. Spoon into a bowl and serve with pita wedges.