Googling a dip to make with aubergine and red peppers, I came across Ajvar. It is a simple but full flavoured dip made with roasted aubergine and peppers.
Serves 4
1 aubergine
3 red peppers
1 clove of garlic
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1/2 tsp hot chilli flakes
Salt and pepper
Prick the aubergine and roast in an oven together with the peppers for 45 minutes at 200C. These can also be roasted in an air fryer for a similar length of time. The peppers may need removing after abut 30 minutes if getting too blackened. When charred place the peppers in a sealed plastic bag to to help loosen the skins when cooled.
Scrape the flesh of the cooked aubergine into a food processor. Discard the skin, seeds, and stalk of the peppers and add the flesh of the pepper to the food processor with the other ingredients.
Process until a smooth paste. Adjust the seasoning to taste.
Serve as a dip, sauce, or sandwich filling
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