2 zucchini – medium sized sliced
1 eggplant – medium sized sliced
3 garlic cloves
4 ripe tomatoes quartered and deseeded
40g grape seed or olive oil
20g brown sugar
20g soy sauce
Black pepper to taste
Place water in TM bowl and sliced zucchini and eggplant In Varoma Tray, steam for 15 minutes on VAROMA temp, speed 4 until tender then set aside.
Empty TM bowl and dry thoroughly, chop garlic for 5 seconds on speed 7.
Scrape down sides of bowl, add tomatoes and chop on speed 5 for 5 seconds.
Add oil to bowl and sauté for 5 minutes at 100 degrees on speed 1.
Add all remaining ingredients to TM bowl and blend for 30 seconds on speed 9.
For a thicker consistency, drain in a sieve for 20 minutes to remove excess moisture.
This dip can be served warm or is excellent chilled.
Recipe contributed by Steph Berg