Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip

Recipe by French Tart
READY IN: 55mins
YIELD: 1 1lb Jar




  • Preheat the oven to 200°C or 400°F.
  • Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
  • Mix thoroughly, so everything has a light coating of oil.
  • Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
  • Take out and leave to cool slightly.
  • Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
  • Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
  • Do NOT over mix - it should be smooth but not pureed!
  • Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
  • Store in a container in the fridge with olive oil on the top for up to 2 weeks.