recipes
Curried ricotta cheese dip and Baba ganoush with coriander
Serves:
Ingredients
Curried ricotta cheese dip
- Juice of a lime
- 150g ricotta cheese
- 100g Greek yogurt
- 2 tsp curry paste
- Salt & pepper
Baba ganoush with coriander
- 1 medium aubergine
- 2 cloves garlic, crushed
- Juice & zest of a lemon
- 2 tbsp chopped coriander
- 120ml olive oil
- Salt & pepper
Method
To make the curried ricotta cheese dip start by putting all the ingredients together in a bowl and mix well. You can alternatively pulse in a food processor for 5 seconds. Chill well, before serving the dip with warm naan bread. To make the baba ganoush cut the aubergine in half, lengthways, and place on a baking tray. Drizzle with olive oil and cook in the oven for 30 minutes at 200`c. Leave to cool completely before scooping the cooked flesh out of the skin. (Discard the skin). Place in a food processor with all the remaining ingredients and pulse together for 10 seconds. Serve the baba ganoush chilled with warm naan bread.
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