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Chicken and Eggplant Platter with Garlic Mayonnaise Sauce

Chicken and Eggplant Platter With Garlic Mayonnaise Sauce

Why don’t we try a simple platter with roasted veggies and pan-fried chicken breast? Score the pulp of the halved eggplant with a crisscross pattern. This way, after roasting, you’ll get a delicious combination between crisp and soft-textured goodness. You can use the creamy sauce as a dip or add it over the goodies on the platter.

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Ingredients Needed for Chicken and Eggplant Platter With Garlic Mayonnaise Sauce


For the veggies:

1 eggplant, halved lengthwise
2 medium tomatoes, halved
2 tablespoons of olive oil

For the sauce:

⅓ cup mayonnaise
1 tablespoon olive oil
2 garlic cloves, crushed
salt
pepper
1 tablespoon lime juice

For the chicken breast:

2 teaspoons of vegetable oil
10 ounces of chicken breast
salt
pepper
1 spring onion, chopped (for garnishing)

How to Make Chicken and Eggplant Platter With Garlic Mayonnaise Sauce

  1. For the veggies:

    Line a baking tray with parchment paper. Cut a deeper crosshatch pattern into the pulp of each eggplant half, then place them on the baking tray. Add the tomato halves, too.

  2. Drizzle everything with olive oil, then roast for 40 minutes at 360⁰F/180⁰C.
  3. For the sauce:

    Add the ingredients for the sauce to a small bowl, season with salt and pepper, and mix until smooth. Set aside.

  4. For the chicken breast:

    Heat the vegetable oil in a skillet over medium heat. Place the two chicken breast halves in it and season with salt and pepper.

  5. Cook on both sides until golden brown. Remove from heat.
  6. Assembling the platter:

    Place the cooked tomatoes on the work surface and grind them using a knife.

  7. Place the cooked eggplant halves, chicken breast, and the mayo sauce bowl on a serving platter. Artfully add the ground tomatoes and garnish them with chopped spring onion.

Chickpea, Quinoa and Veggie Fritters

Here is a delicious and nutritious snack, filled with lots of delicious ingredients. Cooked quinoa and chickpeas are mixed with bell pepper, fresh coriander, and a few spices in these wonderful fritters, that may be one of our favorite veggie snacks. They work great with just about any dip you can imagine.

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Ingredients Needed for Chickpea, Quinoa and Veggie Fritters

1 cup quinoa
2 cups of vegetable stock
4 breads slices
1 fresh coriander bunch
1 red bell pepper, small cubes
1 cup canned chickpeas
1 egg
salt
pepper
1 teaspoon cumin powder
2 tablespoons of vegetable oil

How to Make Chickpea, Quinoa and Veggie Fritters

  1. Add the quinoa and the vegetable stock in a saucepan over medium heat.
  2. Bring to a boil and cook the quinoa for around 20 minutes, when the liquid is absorbed.
  3. Next set up your food processor and add the bread slices, fresh coriander, red bell pepper, chickpeas, and egg. Blend everything until smooth.
  4. Next, add the quinoa and mix to combine it with the rest of the ingredients. Season with salt, pepper, and cumin powder. Mix again.
  5. Next, grab a pinch of the mixture using your hands and shape it into a 2 inches (5 cm) diameter patty. Continue until you’ve used all of the mixture.
  6. Next heat the vegetable oil in a skillet over medium-high heat.
  7. Add the patties and cook them until golden and crispy on both sides.
  8. You can serve them topped with a bit of yogurt and parsley.

Spiced Roast Tortilla With Guacamole

Want a healthier version of nachos? You can try making them out of tortilla wraps. Slice it into triangles, and cook it in the oven next to your favorite spices. Serve it with a homemade guacamole dip, and enjoy your new found healthy snack.

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Ingredients Needed for Spiced Roast Tortilla With Guacamole

4 tortilla wraps
2 teaspoons of vegetable oil
½ teaspoon paprika powder
½ teaspoon oregano powder
2 avocados s, pitted
1 tablespoon lime juice
salt
pepper
¼ red bell pepper, diced
¼ cucumber, diced
½ green chili, diced
parsley
1 ounce canned sweet corn

How to Make Spiced Roast Tortilla With Guacamole

  1. Preheat the oven to 360°F/180°C.
  2. Place the tortillas on your wooden board, one on top of the other.
  3. Slice them into quarters, and then each quarter in halves, so you obtain 8 triangles out of each tortilla wrap.
  4. Line a baking tray with parchment paper and lay them on the tray.
  5. Drizzle 1 teaspoon of vegetable oil and season with paprika powder and oregano.
  6. Slide the tray into the oven and cook the tortilla for the next 20 minutes.
  7. Add the avocado in a tall glass container. Season with lime juice, salt, pepper, and lime juice. Blend until smooth and creamy.
  8. Next add the diced bell pepper, cucumber, chili, and parsley in a separate bowl. Season with the remaining vegetable oil, salt, and pepper. Mix.
  9. Add the avocado in a dish and top it with the veggie salsa.
  10. Take out the tortilla and serve with the salsa-topped guacamole.
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