Roasted Pepper and Aubergine Dip Recipe at MyDish

Roasted Pepper and Aubergine Dip

4 stars based on 4 reviews Rate this Recipe

Method

  • 1. Prick aubergine all over with a fork. Place on a baking tray and cook at Mark 6/400F/200C for 1 hour or until soft.
  • 2. Allow to cool and then scoop out the flesh and squeeze it between kitchen paper to remove bitter juices.
  • 3. Grill the red peppers until the skins are blistered and well charred.
  • 4. Allow to cool slightly and peel off the skins then halve and deseed the peppers.
  • 5. Put aubergine flesh,peppers,garlic,tahini,cumin,coriander and oil in a food processor.Process mixture to a rough puree.
  • 6. Season and add lemon juice to taste.
  • 7. Spoon into a serving bowl,garnish with the parsley leaves.
  • 8. Serve with carrot and pepper sticks.

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    Ingredients

    • 1 Aubergine
    • 2 red peppers
    • 2 garlic cloves. crushed
    • 1 tbsp tahini paste
    • 1 tbsp Ground cumin
    • 1 tsp Ground Corriander
    • 6 tbsp olive oil
    • 1 tbsp lemon juice
    •  flat-leaf parsley to garnish
    • 3 carrots.cut into sticks .to serve
    • 1 yellow pepper.deseeded.cut into sticks. to serve

    By Views 2307  Added Mon May 18 2009


    This is one of my favourite side dishes to serve at a BBQ - quick, easy and tasty

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