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Peruvian vegetable spread

0

  • Prep Time15 mins
  • Total Time1 hr 30 mins
  • Makes1 3/4 cups
*PLUS 30 minutes chilling
Peruvian vegetable spread
Chatelaine Triple Tested

Ingredients

  • 1 medium eggplant, halved lengthwise

  • 1 red onion, quartered

  • 1 red bell pepper, halved and cored

  • 2 tbsp olive oil, divided

  • 2 garlic cloves, smashed

  • 1 tsp mustard seeds

  • 1/2 tsp smoked paprika

  • 1/4 tsp turmeric

  • 1/8 tsp hot-red-chili-flakes

  • 3/4 tsp salt

  • 1 1/2 tsp white-wine vinegar

Instructions

  • PREHEAT oven to 400F. Line a baking sheet with parchment. Brush eggplant, onion and pepper with 2 tsp oil and arrange cut-side down on sheet. Bake until soft, about 40 min. Let cool 15 min. Scoop flesh from eggplant into a fine sieve set over a bowl, pressing to remove liquid. Peel and discard skin from pepper. Transfer eggplant, pepper and onion to a food processor.

  • HEAT remaining 4 tsp oil in a small frying pan over medium. Add garlic and cook 1 min. Add mustard seeds and stir, 1 min. Add paprika, turmeric and pepper flakes, stirring 30 sec.

  • ADD spice mixture and salt to food processor. Whirl until almost smooth. Season with fresh pepper.

  • REFRIGERATE 30 min. Stir in vinegar and scoop into a serving bowl. Serve with crispbread.


Nutrition (per tbsp)

Calories 19, Carbohydrates 3g, Fat 1g, Fibre 1g, Sodium 62mg.

Find more eggplant recipes.

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