Smoky aubergine & lentil dip, preserved roasted red onion relish, and everything in between…

This week I made this lovely dip from Hanady’s blog, it’s made with gorgeous soft aubergine flesh and lentils – the recipe calls for green lentils, i used brown ones and they worked great. 

With the leftover lentils, I mixed them with chopped fresh coriander & parsley, garlic and spring onions, olive oil, apple cider vinegar and pomegranate molasses, and left them to marinade for a few hours. This is what I served some of the dip with, above, and then threw over some dried barberries, below..

Which I ate with grilled slices of courgette…

Do check out Hanady’s recipe, it’s lovely, as is all of her blog

With the leftovers of the leftovers I made myself a little platter of the aubergine and lentil dip, the lentil and herb salad, and I blended some of the herb and lentil mix with some yoghurt and tahini to form a third concoction…

And then the rest of the herb and lentil salad got added to some more chopped herbs and spring onions and quinoa…

Which I ate with some of the preserved roasted red onion relish…

….which brings me onto Laura’s excellent recipe

I love roasted red onions, and I love the idea of any relish, but not all of the sugar that they usually require. Laura’s recipe includes no sugar at all! Hurrah!!!!! It’s just the onions, salt, and apple cider vinegar. 

I’ve now made a couple of batches of this, and I will probably continually remake it as my stocks diminish. I’ve added the onions to everything: salads, dips, grains, veg, my husband has added it to his homemade chicken burgers and thrown some over pizzas, it’s so fab to have a jar of in the fridge. 

This week’s onions are so purple, the colour is lovely, last week’s were more red..

The slight amendments I’ve made to Laura’s recipe is that I roast my onions in a tiny drizzle of olive oil, uncovered, and keep them moving during the roasting time; then I chop them quite finely. I also scrape out all of the sticky bits of roasted onion from the pan into the mixture. But otherwise, it’s all thanks to Laura for this one πŸ™‚

This adds to the collection of jars of goodies that I have in my fridge, always jars and jars of homemade goodness…

A shot of all of the jars of my creations in my fridge last week – I do love having a fridge full of possibilities!!! 

I hope you’ve had a great weekend, and have a great weekend to come. I’m going to take Hanady’s and Laura’s inspirations over to this week’s Fiesta Friday and share my leftover creations with this month’s Cook Once Eat Twice collection…

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41 thoughts on “Smoky aubergine & lentil dip, preserved roasted red onion relish, and everything in between…

  1. sallybr

    one great goodie after another! Too bad Phil cannot have onions, although I would be tempted to make that (love love LOVE apple cider vinegar) and keep it for myself

    I love the photo of the three bowls showing the shell detail on the plate – superb! So artistic!

    magazine-cover-worthy!

    Liked by 2 people

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  2. Eha

    Did make this when I first read Hanady’s recipe: loved it! The lady does not post often but I have prepped each and every one of her ‘offerings’ and have loved all !! You reposting it with all your interesting additions has been an extra bonus which will be happily used: thanks!

    Liked by 1 person

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  3. Hanady

    Such gorgeous pictures of this recipe! I absolutely love the flavors that you combined with the dip. They are almost as divine as you! πŸ™‚ Thank you for sharing this awesome post with me. Xx

    Liked by 1 person

    Reply
  4. petra08

    The recipes sounds delicious and like you, I love to have a fridge full of edible things in jars! I am not sure I have such goodies as you do and not quite as many. Impressive πŸ™‚

    Liked by 1 person

    Reply

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