Eggplant Peppers Spread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g auberine (s), halved lenthways
- 2 bell peppers, green, quartered
- 4 tablespoon olive oil
- 2 tomato (s), halved, pitted and finely chopped
- 0.5 ½ bunch coriander leaves, chopped (or parsley)
- 2 cloves garlic, finely chopped
- Lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Place the eggplant and bell pepper under the preheated grill with the skin facing up until the skin turns black. Turn over and grill for another 3 minutes. Put in a plastic bag and let rest for 10 minutes. The pods can then be easily removed.
- Puree the peeled aubergines and peppers in the blender and add the olive oil while blending. Pour the mixture into a bowl and fold in the tomatoes, coriander and garlic. Season with salt, pepper and lemon juice.
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