Thursday, August 2, 2012

Eggplant Dip


500g eggplant
1 red capsicum
6 cloves garlic (leave the skin intact)
2 tbsp sesame seeds, lightly toasted and grind to powder
salt & pepper, to taste
lemon juice, to taste
3 - 4 tbsp olive oil

  • Preheat oven to 200 degrees C.
  • Cut the eggplants into halves, lengthwise, with the skin on. 
  • Cut the capsicum into quarters, lengthwise. Remove the central seeds and membrane.
  • Rub eggplants, capsicum and garlic cloves with olive oil and place them onto a baking tray, cut-side down.  Put in the garlic cloves
  • Roast for about 35 - 40 minutes or until the eggplant is very soft and the skin of the capsicum charred and blistered.
  • Remove from oven.  Transfer the eggplant to a bowl to cool.  Then scoop out the flesh.
  • Transfer the capsicum to a sealable plastic bag and set aside for 15 minutes.  Then peel the skin off.
  • Place the flesh of the eggplant, capsicum, roasted garlic (without the skin), sesame powder, olive oil, lemon juice, salt and pepper into a food processor.   Process until smooth or to a consistency that you preferred. 
  • Serve with pita bread, crackers, etc.

1 comment:

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