Aubergine Dip with Flatbreads

From: Veggie Feasts

Ingredients:

• 1 large aubergine
• 4 TBSP extra virgin olive oil
• 1 tsp ground cumin (I used cumin seeds)
• 150 ml (5 fl oz) Greek-style yoghurt
• 1 garlic clove, crushed
• 2 TBSP coriander
• 1 TBSP lemon juice (I used lime)
• 4 flour tortillas
• salt and black pepper

Directions:

1) Preheat the oven to 200 C and with the heat only coming from the top.
2) Cut the aubergine lengthways into 5 mm (1/4 inch) thick slices.







3) Mix 3 TBSP of the oil, cumin, salt and pepper.







4) Brush over the aubergine slices (don't dip, the aubergine will just suck up all the oil).
5) Cook in a preheated ridged griddle pan or under a preheated hot grill for 3-4 minutes.







6) Flip.
7) Cook for 3-4 min again.
8) Cool.








9) Chop finely.








10) Mix the aubergine with the yoghurt, garlic, coriander, lemon/lime juice, 1 TBSP oil, salt and pepper.











11) Cook the tortillas in a preheated griddle pan or under the preheated hot grill for 3 minutes. I like to add paprika.
12) Flip.
13) Remove after another 3-4 min.
13) Cook for 3 minutes again.

Chili Bean Soup (and Homemade Tortilla Chips)

 

Here you go Felix F.

I'm on the soup part of the book, and really excited about it!

Ingredients:

• 2 TBSP olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 tsp hot chilli powder
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 400 g (13 oz) can red kidney beans, drained
• 400 g (13 oz) can chopped tomatoes
• 600ml (1 pt) vegetable stock
• 12 tortilla chips (homemade recipe below)
• 50g (2 oz) cheddar cheese, grated
• salt and black pepper
• soured cream, to serve

Directions:
1) Heat the oil in a saucepan

2) Add onion, garlic, chilli powder, coriander and cumin and cook over a medium heat, stirring frequently, for 5 minutes until the onion is softened.








 3) Add the beans, tomatoes and stock and season with salt and pepper.







4) Bring to a boil








5) Reduce the heat, cover and simmer for 15 minutes
6) Transfer to a food processor or blender and process until fairly smooth. Or use a blender in the pot. Or leave it and have chunky soup!
7)Pour into flameproof bowls.





8) Scatter the tortilla chips on top of the soup and sprinkle over the cheddar cheese.






9) Cook under a preheated hot grill for 1-2 minutes until the cheese has melted.








10) Serve with soured cream.













For the chips:

1) Preheat the oven to 350F/176C
2) Put foil down on an oven tray.
3) Spray with oil.
4) Put tortilla wraps down.
5) Spray with oil again.
6) Add seasoning
7) Place in the oven and cook for 2 minutes (check often, just in case!)

8) Flip them over. Re-season if you like
9) Cook for another 2 minutes (check often, just in case!)

10) Remove from the oven and break apart