Thursday 19 March 2015

Roasted Red Pepper Dip

Roasted Red Pepper Dip on the chopcookdine stripe tea towel available soon on Etsy!
I decided to make red pepper dip last night, so I started roasting the veggies. Then I came home this afternoon and noticed something in the oven....
I had completely forgotten about the veggies in the oven thank goodness my oven is on a timer.  oops... So I made the dip today instead. If your on a gluten free or dairy free diet this recipe this dip tastes great on corn tortilla chips!

Cooking time: 2 hours 
Preparation time: 15minutes
2 red capsicums (bell peppers)
1 eggplant
1 head of garlic
1 yellow onion
1 Tablespoons olive oil
1 lime, juice
1 teaspoon seasalt
Freshly ground pepper

1. Poke eggplant with fork, chop top off top off the garlic, cut onion in half.
2. Lay eggplant, capsicums, garlic and onion on a baking tray.
3. Drizzle olive oil over garlic and onion.
4. Roast in oven for 1 and half hour at 180c.
5. Let cool.
6. Peel garlic, capsicum, eggplant, onion and discard skin.
7. Put peeled garlic, capsicum, eggplant, onion in a deep bowl. Add lime juice.
8. Blend with hand blender until smooth, season with salt and pepper to taste.

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