Peruvian vegetable spread

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PREP TIME

15 min

TOTAL TIME

1 h 30 min

Makes

1 3/4 cups

* PLUS 30 minutes chilling
Peruvian vegetable spread

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.

The best way to slice an eggplant

Nutrition (per tbsp)

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

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