Green Capsicum & Eggplant Dip
This is my go-to when I want to take a pre-dinner snack to the first of the summer barbeques and which, not coincidentally, seems to be when eggplants are super cheap. Guaranteed there’ll always be one person who snares openly at its “healthiness” then proceeds to devour the lot, all the whilst, commenting on how “it’s too healthy for me”. Aaaah yes, my job here is done.
MAKES 1 BOWL
1 green capsicum
1-2 cloves garlic
2 tablespoons lemon juice
3 tablespoons tahini
salt to taste (smoked salt if you have it)
1 tablespoon toasted sesame seeds
sprinkle of crushed toasted cumin seeds
drizzle of olive oil
Preheat oven to 200˚C on fan bake. Line an oven tray with baking paper.
Slice the eggplant in half lengthwise and place on the baking paper skin side up, along with the whole capsicum.
Cook for 20 minutes or until the eggplant is really soft.
Once cool enough to handle, scrap the eggplant flesh out of the skin with a spoon and put it in a food processor. Remove the stalk and seeds from the capsicum and add the flesh to the eggplant. Crush the garlic and add in along with the lemon juice, tahini and salt.
Blend until you are happy with the consistency — I like a few chunks in mine.
Pour out into a serving bowl and top with some or all of the garnish. Serve with sliced raw vegetables and/or some kale chips for dipping — yum!