Eggplant and Red Pepper Dip

Name: Eggplant and Red Pepper Dip
Yield: Serves 6
Cuisine: Syrian
Ingredients: Sea salt; 3 tablespoons of olive oil; Salt and pepper; Food processor; 2 eggplants (aubergines) (peeled, stems removed and cut into pieces); 1 tablespoons of cayenne pepper; 2 teaspoons of white vinegar; 350 g (12 oz) of roasted red peppers (capsicums) from a jar (drained); 2 garlic cloves (peeled); Juice of 1 organic lemon

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sumac

By Anas Atassi

Published 2021

About

Ingredients

2 eggplants (aubergines) (peeled, stems removed and cut into pieces)
3 tablespoons of olive oil
Sea salt

Asia
Syria
Starter
Spicy
Vegan
Gluten-free

Method

Heat the oven to 220°C (425°F).

Spread the chopped eggplants on a baking tray, toss them in 2 tablespoons of olive oil and salt liberally. Bake the eggplant for 25 minutes