WHB#270: Eggplant Dip

Lynne from Cafe Lynnylu is hosting this edition of Weekend Herb Blogging and this week, we bring you the awesome Eggplant Dip!

You will need:

1 medium sized eggplant
 olive oil
salt & pepper
lime
parsley

And that's it. Simple and nice.

Steps:

1. Using a fork, make holes in the eggplant. Check out the video below for 'live' demonstration.

2. Bake in oven, at 250 deg C for about 20 mins. And this is what you should see at the end of the baking.

 

3. Cut the baked eggplant open, and using a spoon, remove all contents and place in bowl.

The soft flesh should yield easily. Use all of them, seeds and all!

4. Add in juice of 2 limes, chopped parsley, olive oil, salt and pepper. Using a fork, mash up.

5. Serve on toast or as a dip! This will taste great will a sunny-side up for breakfast or use as an healthy alternative to whipped potatoes on your mains.

Enjoy!

WHB#269: Homemade Lemongrass Tea

Janet from Taste Space is hosting this edition of Weekend Herb Blogging .

And this week we are bringing together a crowd favourite... Lemongrass Tea! Clement has added a twist to it by adding real tea which really escentuates the lemony flavours of the lemongrass and a very refreshing, delightful drink on a hot, sunny day.

Lemongrass is belived to have antiseptic effects, especially good for a sore throat.

You will need:

10 stalks lemongrass
English breakfast tea (10 teabags)
rock honey, 500grams (as seen in picture)
Water (5litres)

Steps:

- Bruise lemongrass by hitting it with a blunt object. Cut sections of about 1/3 of total length. (ie. one stalk will yield 3 sections.

- Put 5 litres of water to boil in a large pot with the sections of lemongrasss and teabags, at high heat for an hour.

-Add rock honey, stir to dissolve and take pot off heat.

- Leave to cool and infuse for at least 3 hours. Best left in the fridge overnight.

- Serve cold.