580 Remuera Road, Remuera, Auckland
09 522 1776

Aubergine and Red Pepper Dip or Spread

Aubergine and Red Pepper Dip or Spread

1 Large Red Peppers
1 Aubergine
Good pinch of Smoked Paprika
2 – 3 Cloves of Garlic
1 teaspoon of Balsamic Vinegar
¼ tsp Salt
Chilli Sauce to taste
1 tsp lemon juice
METHOD

  • Line a roasting dish with foil or baking paper.
  • Cut peppers in half and take out seeds and membrane. Place in the roasting pan cut side down
  • Cut aubergines in half, open out and sprinkle with smoked paprika. Peel the garlic
  • Place all vegetables into panBake for approximately 30 – 40 minutes at 180C turning once or twice, until the peppers’ skins start to char and aubergine is soft. Put peppers into a plastic bag and leave for 10 minutes. Remove skins. Remove skin from aubergine. Put all vegetables into a food processor, adding vinegar, salt and chilli sauce. Use as a dip with cucumber, pepper, celery, cherry tomatoes and beans.

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