Red Bell Pepper and Eggplant Dip

"Recipe adapted from Australian Good Taste magazine. For a photo to go along with this recipe I just posted today, visit my food blog: http//www.theculinarychase.blogspot.com"
 
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Ready In:
1hr 10mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 190°C
  • Prick the eggplant with a fork.
  • Place on an oven tray with the capsicum.
  • Roast for 1 hour or until soft and set aside to cool slightly.
  • Peel the red bell pepper.
  • Discard seeds and membrane.
  • Cut the eggplant in half and scoop out the flesh.
  • Place the eggplant, red bell pepper, almonds, garlic, lemon juice and chili oil in the bowl of a food processor and process to combine.
  • Season with salt and pepper and place in a serving bowl.
  • The Culinary Chase's Note: This should last a few days in the refrigerator.
  • Serve with your favorite cracker.
  • If you don't fancy the chili oil, then use extra virgin olive oil.
  • I used the BBQ to cook the pepper and eggplant.
  • Just remember to turn the vegetables over for even cooking (takes about 20 minute using this method).
  • Cooking the eggplant this way adds a bit of a smokiness to the dip. Enjoy!

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RECIPE SUBMITTED BY

I'm a peripatetic Canadian living in bangkok discovering food from around the world and enjoy learning about other cultures.
 
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