Baked Vegetables, is the theme i chose to blog for this December BM. I checked with valli, to confirm whether the veggies can be converted to something after being baked. Thank God,she said yes. Coz, i know if i bake plain veggies even with spices, it will be only me and my hubby who is going to eat. Even then, i have 2 recipes of only veggies with spices coming up next. But this dip is something which even my elder one enjoyed with his regular idly/dosa. Being a south-indian where idly/dosa is like God of breakfasts, finding a chutney is tough job,kids at home get bored pretty easily with regular sides, so it is like finding a new chutney every week. I must say, that i m doing great with the new task.
This Vegetable dip goes great with idly/dosa, or as a nice spread on your sandwiches and perfect dip with bread sticks/chips.
1 medium-sized brinjal
1 red bell pepper
1 medium red onion
2 cloves of garlic
¼ cup toasted white sesame seeds
1 teaspoon red chili powder (add another ½ teaspoon for a spicccy version)
½ teaspoon freshly pounded black pepper
2 tablespoon olive oil
salt to taste
- Wash all the veggies. Mix red chili powder and pepper powder with olive oil and let it sit for 10 minutes before using it.
- Chop the veggies into cubes. Toss them together in a baking tray. Pour ½ the oil on the veggies and mix it well with your hands.
- Preheat the oven to 200C and bake/roast the veggies for 45 minutes or until the veggies are soft and browned on top.
- To Toast the sesame seeds, just spread them on a microwave safe tray, microwave high for 5 minutes. Remove and let it cool completely.
- Take them out of the oven, let it cool completely. Take the veggies along with toasted sesame seeds in a blender, add the remaining spice oil and salt. Blend until smooth.
- Remove the contents to a bowl, serve it along with chips, sandwich, bread or anything that requires a spicy dip.