Tasty blended eggplant dip

Eggplant and capsicum dip with a hint of smoked paprika

 

Easiest of recipes. The only thing is to watch closely while grilling the veges- don't set the kitchen on fire!

1 eggplant

1 yellow capsicum

1 TBS lemon juice

1 TBS tahini paste

1 clove of garlic

seasoning to taste (I use a Mediterranean style herb and spice mix)

50ml olive oil

Smoked paprika to garnish

 

Wash and dry the veges.

Remove the eggplant calyx and slice it lengthways into 1cm thick slices and season.

Remove the seeds and slice the capsicum into quarters.

With a basting brush, coat with olive oil.

Grill until the eggplant flesh is browned and  the capsicum soft and /or the large skin surfaces 'blister' (don't place it too close to the grill - be sensible about this and keep a close eye!)

Remove from grill and when cool, carefully remove the capsicum and eggplant skins.

Whizz up in a blender or food processor with the remaining ingredients, except for the paprika (left-over oil can be added too if mixture seems a bit dry)

Cool in fridge and serve in small dish with a sprinkling of smoked paprika on the surface and garnish with flat leaf parsley.

 

This is delicious as a starter on fresh ciabatta, with vege sticks or with an antipasto-style snack.