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This is a completely vegetarian dip with a definite Med-bent. Looks very appealing and tastes even better. My daughter, who is vege-phobic, devours this without a fuss!
Difficulty: Easy
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| INGREDIENTS |
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Tomato - 1 large, halved
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Red Pepper - 1 large, halved and de-seeded
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Purple Eggplant - 1 medium, halved
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Spanish Onion - 1 medium, peeled and halved
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Garlic - 1 clove
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Olive oil for dribbling
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| Lemon juice and salt to taste. |
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| METHOD |
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Put cut pepper, eggplant, tomato, onion and garlic in a heat proof pan, dribble over with olive oil and place under a hot grill till the skin of the pepper and eggplant blisters. Watch onion doesn't burn. Cool and peel the skin off the vegetables. Put everything and any juices in the pan into a food processor along with lemon juice whiz up the lot. Add some olive oil to turn the blades if too thick. Taste and adjust seasoning. Great with pita and vegetable crudites. Brilliant as a sandwich spread with salad.
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TO TWEAK THIS RECIPE
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| Mix together some finely chopped walnuts with italian parsley and a smidgen of finely grated lemon rind. Put on top of the dip before serving. Gives great flavour and texture. |
| Can add some low-fat cream cheese or sour cream if preferred. |
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| I find that the left-over dip, when thinned down with vegetable stock makes a great roasted Vegetable Soup! Nobody will guess that it was made from left-over dip. |
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