Eggplant and Capsicum Dip

Ingredients

• 750g (1½ pounds) eggplant
• Extra virgin olive oil
• 1 large bell pepper (red, yellow or orange)
• ½ teaspoon dried chilli flakes
• 1 small head garlic

Dressing Ingredients

• 1 tablespoon red wine vinegar
• ½ teaspoon freshly roasted and ground cumin
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground pepper to taste

Instructions

1. Preheat the oven to 350ºF (180ºC). Cut eggplant(s) in half lengthwise, make several deep diagonal cuts and brush each half liberally with olive oil. Place cut side down on a nonstick baking sheet or grill pan.
2. Toss bell pepper in olive oil and chilli flakes. Place on baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place on baking sheet.
3. Bake the eggplants, bell pepper and wrapped garlic in the centre of the oven for 30-35 minutes or until cooked through.The eggplants should have nice char marks. Allow to cool slightly. Scrape flesh from eggplant and discard skin. Unwrap garlic and peel. Whisk dressing ingredients together
4. Blend the eggplant, bell pepper, garlic and dressing until just combined but not too smooth. Check seasoning.
5. Serve with tortilla chips, pita wedges or crackers.

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