Make the most of the cooler weather and throw an im­promptu party out­side with th­ese sim­ple snacks – just add great com­pany and sparkling wit

Friday - - Contents - Styling by Alexio Pasquali Pho­tos by Juliet Dunn

From aubergine and tahini crush to red and yel­low tomato br­uschetta, dip into Sil­vena Rowe’s se­lec­tion of tasty party tit­bits; plus, the do­mes­tic diva an­swers your kitchen queries.

Aubergine and tahini crush

Cook­ing time: 40 mins Serves 4

2 medium aubergines 1 le­mon, halved 1 tbsp tahini 1 tbsp ex­tra-vir­gin olive oil 2 gar­lic cloves, crushed 1 pinch ground cumin, plus ex­tra for sprin­kling 1 tsp su­mac, plus ex­tra for sprin­kling TO SERVE 1/4 red onion, finely sliced into rings hand­ful flat-leaf pars­ley, chopped pitta bread, cut into wedges

1 Cook the aubergines over a gas or elec­tric ring, turn­ing now and again un­til soft in the mid­dle and charred all over on the out­side. Al­ter­na­tively roast them on a bak­ing tray in a pre­heated oven at 200°C for 35-40 mins (this will re­sult in a darker dip).

2 Once the aubergines are cool enough to han­dle, peel off the skin, place in a bowl and cover with wa­ter. Slice one of the le­mon halves, add to the bowl and leave for a cou­ple of hours.

3 Drain and chop the aubergines, dis­card­ing ex­cess seeds. Place the pulp in a bowl and beat with a spoon. Add tahini, olive oil, gar­lic, cumin, su­mac and some salt and pep­per and mix well. Taste and ad­just the sea­son­ing, adding the juice from the re­main­ing le­mon half if nec­es­sary.

4 Put the dip in a bowl or shape into quenelles and gar­nish with onion rings and pars­ley. Sprin­kle with cumin and su­mac and serve with pitta bread.

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