makes
2½ cups
prep
20 minutes
cook
40 minutes
difficulty
Easy
makes
2½ cups
serves
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 450 g (about 2) red capsicums
- 1 eggplant
- 1 garlic clove, crushed
- ½ lemon, juiced
- 60 ml (¼ cup) olive oil
- 2 tbsp flat-leaf parsley, chopped
Cooling time 30 minutes
Instructions
Preheat oven to 220°C. Place capsicums and eggplant on an oven tray lined with baking paper. Roast for 40 minutes or until tender and skins have blackened slightly. Transfer to a bowl, cover with plastic wrap and set aside to cool. Remove and discard eggplant skin and capsicum skin and seeds, and roughly chop.
Process eggplant, capsicums and garlic in a food processor until smooth. With the motor running, gradually add lemon juice and olive oil until mixture is thick and creamy. Transfer to a bowl, season with salt and pepper, and stir in most of the parsley, reserving a little to serve. Serve with .
Note
• Will keep in the fridge for up to one week.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Photography by Janyon.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
