snack ideas and recipes for women

Delicious served as a dip with warmed wholewheat pita triangles or healthy veggie slices

What You Need
3 T mellow white miso
3 T lemon juice
1 T olive oil
2 t honey
1 clove garlic, minced
1.5 t finely grated, peeled fresh ginger
2 T chopped fresh flat-leaf parsley
1 large aubergine
0.25 c finely chopped, roasted red peppers
0.25 c finely chopped white onion

Method
Preheat the oven to 220°C. Poke the aubergine several times with a skewer and place in a baking pan. Bake for 35 to 45 minutes, or until the aubergine has collapsed and is very tender. Remove from the oven and leave it until it is cool enough to handle. Peel off the skin, trim the top and chop the aubergine coarsely. Place the chopped aubergine medium bowl and mash with a potato masher until it is nearly smooth. In a small bowl, stir together the miso, lemon juice, oil, honey, garlic and ginger with a fork. Add the miso mixture, peppers, onion and parsley to the aubergine and stir to mix. If possible, cover and refrigerate for 30 minutes to blend the flavours before serving.

Tip: If you want a slightly more tangy (and convenient)option, swop the roasted red peppers with chopped pepperdews or sundried tomatoes.

Nutritional Information per serving>1.10g protein, 8.30g carbohydrates,1.80g fat, 227kJ energy, 9mg sodium, 2.90g sugars, 1.80g fibre.