Peruvian vegetable spread
0
- Prep Time15 min
- Total Time1 h 30 min
- Makes1 3/4 cups
Ingredients
1 medium eggplant, halved lengthwise
1 red onion, quartered
1 red bell pepper, halved and cored
2 tbsp olive oil, divided
2 garlic cloves, smashed
1 tsp mustard seeds
1/2 tsp smoked paprika
1/4 tsp turmeric
1/8 tsp hot-red-chili-flakes
3/4 tsp salt
1 1/2 tsp white-wine vinegar
Instructions
PREHEAT oven to 400F. Line a baking sheet with parchment. Brush eggplant, onion and pepper with 2 tsp oil and arrange cut-side down on sheet. Bake until soft, about 40 min. Let cool 15 min. Scoop flesh from eggplant into a fine sieve set over a bowl, pressing to remove liquid. Peel and discard skin from pepper. Transfer eggplant, pepper and onion to a food processor.
HEAT remaining 4 tsp oil in a small frying pan over medium. Add garlic and cook 1 min. Add mustard seeds and stir, 1 min. Add paprika, turmeric and pepper flakes, stirring 30 sec.
ADD spice mixture and salt to food processor. Whirl until almost smooth. Season with fresh pepper.
REFRIGERATE 30 min. Stir in vinegar and scoop into a serving bowl. Serve with crispbread.
Nutrition (per tbsp)
Calories 19, Carbohydrates 3g, Fat 1g, Fibre 1g, Sodium 62mg.
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