Serve these middle eastern dips with bread or as side dishes.
To make this Turkish-style zucchini (courgette) dip shred 900g (2lbs) of zucchinis. Sauté them in some olive oil over medium heat adding 1 tablespoon of dried mint and 1 teaspoon of paprika. Allow to cook until all the moisture has gone and then add salt to taste. Remove to a bowl to cool and when still lukewarm add 1 cup of Greek-style yoghurt and 2 cloves of crushed garlic. Garnish with fresh mint.
This eggplant (aubergine) and tomato dip is a Moroccan dish. Partly peel 3 large eggplants and cut them into cubes. Salt them and allow to drain in a colander for 30 minutes. Rinse and then steam the eggplants until very soft. Meanwhile in a saucepan cook 1 cup of tomato passata with 4 cloves of crushed garlic, ½ a cup of chopped fresh coriander (cilantro), 1 teaspoon of ground white pepper and 2 teaspoons each of ground cumin and paprika until thickened. In a bowl combine the eggplants with the sauce and allow to cool. Just before serving drizzle with olive oil and lemon juice and garnish with coriander.
michelle picker cooks 