Peruvian vegetable spread
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* PLUS 30 minutes chilling
, halved lengthwise
, halved and cored
1 1/2 tsp
- 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)
- 3 g,
- 1 g,
- 1 g,
- 62 mg.
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