Spicy starters

Many recipes use aromatic spices, and ingredients to transform bland into delectable, mouth-watering temptations from snack to starters, to entrees, mains, and even desserts.

Eggplants, beetroot, fish roe, saffron, cumin and sumac are among the most popular, not forgetting firm favourites such as chillies, garlic and ginger. Throw in some paprika, toasted sesame seeds, and even a few herbs to add further flavour. Here and on the following two pages are some quick and easy recipes to try.

Eggplant Dip

2 Tbsp oil
1 bulb garlic, cut
in half crossways
1 large eggplant
4Tbsp tahini
2 Tbsp lemon juice
2 Tbsp finely chopped flat leaf parsley

Dusting of cayenne pepper (to serve)
Rice crackers
or corn chips

Method – Serves 10

1. Preheat oven to 200 degC. Add oil, halved garlic bulb, and eggplant to a small roasting dish. Bake for 20 minutes, then cool.
2. Scoop out the cooked eggplant, and add to blender with cooked garlic. Blend to puree. Transfers to a bowl, fold in tahini and lemon juice.
3. Season with sea salt, fold through parsley and garnish with a sprinkle of cayenne pepper. Serve with rice crackers, or plain corn chips.