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Friday, October 12, 2012

Roasted Capsicum & Eggplant Dip

Always a winner in our house, especially with children that don't like eggplant and capiscum in their natural state, serve with bread sticks, toasted mountain bread/lebanese bread or veggies such as carrots to dip with.
Roast Capsicum Dip

4 red capsicums cut in half and deseeded
1 small eggplant (optional) thickly sliced
1 clove of garlic
1 hot or mild chilli (optional – I used chilli flakes)

100g Olive Oil
Salt to taste

Grill or bake capsicum and eggplant in the oven at 200 deg for 20 mins. Remove their skins. (I find it easiest to put them in a glass bowl cover with gladwrap and let them sweat a bit)
Place garlic and chilli in TM bowl and chop for 5 seconds on speed 6
Add capsicum, egg plant and oil and salt and cooked for 8 mins on speed 4 - 100 deg.

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