By MACROS | Published on July 21, 2017
A military grade endurance aid, but it’s not always easy to get beetroot into your diet. This recipe from Dan Doherty, executive chef at London’s Duck & Waffle and author of Toast, Hash, Roast, Mash, will help.
You’ll need
1 aubergine
1 packet sweet chili beetroots
1 sprig thyme, leaves only
1 tsp ground cumin, toasted
1 tbsp tahini
1 pinch sumac
1 tbsp yoghurt
1 lemon, juiced
1 garlic clove, peeled
1 pinch parsley
10g pine nuts
Sea salt, black pepper
Pinch coriander leaves
What to do
Step 1: Preheat an oven to 200C, then blacken the skins of the aubergine until burnt. Place them in the oven for 10 minutes.
Step 2: Split open and scoop out the flesh.
Step 3: Blend the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice and blitz until smooth. Season with salt and pepper.
Step 4: Spoon into a bowl, add the aubergine and stir through.
Step 5: In a dry frying pan, toast the pine nuts.
Step 6: Serve the beetroot and aubergine mix in a bowl, and add a good spoon of yoghurt on top. Sprinkle over the pine nuts, sumac and coriander leaves to finish.
– READ MORE: Beetroot Juice: The Unlikely Time Machine –
