Roasted Eggplant Dip

Roasted Eggplant Dip

Starter 

This mixture keeps well in the refrigerator covered with a small layer of olive oil.

  • 6

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 medium eggplants
  • 1 small red bell pepper
  • 1-2 cloves garlic
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp chopped fresh mint leaves
  • 2 Tbsp chopped fresh parsley leaves

Preparation

1. Preheat the oven to 500°F. Prick the skin of the eggplant and pepper with a fork or skewer and roast until the skin blackens. Remove the pulp of the eggplant and drain excess liquid; cut the eggplant into pieces. Peel pepper and chop. Peel and coarsely chop the garlic.

2. Place all ingredients, except mint and parsley, in the bowl fitted with the ultrablade knife. Mix at speed 10 for 20 seconds. Scrape down the sides of the bowl and mix at speed 10 for 20 seconds. 3 Add mint and parsley. Launch at speed 10 for 20 seconds. Scrape down the sides of the bowl and relaunch at speed 10 for 10-20 seconds. Serve with crackers and fresh vegetables.