Aubergine and Pepper Spread Recipe

Ingredients :

Serves 6-8

• 675g / 1½lb aubergines (eggplant), halved lengthways

• 2 green (bell) peppers, seeded and quartered

• 45ml / 3 tbsp olive oil

• 2 firm ripe tomatoes, halved, seeded and finely chopped

• 45ml / 3 tbsp chopped fresh parsley or coriander (cilantro)

• 2 garlic cloves, crushed

• 30ml / 2 tbsp red wine vinegar

• lemon juice, to taste

• salt and freshly ground black pepper

• sprigs of parsley or coriander (cilantro), to garnish

• dark rye bread and lemon wedges, to serve

Method :

1. Place the aubergines and peppers under a preheated grill (broiler), skin side uppermost, and cook until the skin blisters and chars. Turn the vegetables over and cook for a further 3 minutes. Place in a polythene bag and leave for 10 minutes.

2. Peel away the blackened skin and purée the aubergine and pepper flesh in a food processor or blender.

3. With the motor running, pour the olive oil into the food processor or blender in a slow and steady stream, through the feeder tube until the oil has been fully incorporated.

4. Carefully remove the blade and stir in the chopped tomatoes, parsley or coriander, garlic, vinegar and lemon juice. Season to taste, garnish with fresh parsley or coriander and serve with dark rye bread and lemon wedges.

Nutritional Facts :

Per portion :

Energy  57kcals/238kJ

Protein   1.1g

Fat, total   4.6g

   saturated fat   0.7g

Carbohydrate   3.2g

   of which sugars   2.9g

Fiber   2.3g