Crudites With Roasted Red Pepper Dip And Eggplant Caviar Recipe

Name: Crudites With Roasted Red Pepper Dip And Eggplant Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None medium red peppers, deseeded and quartered; 1 tbsp extra virgin olive oil; 4 None anchovies, chopped coarsely; 2 tsp thyme leaves; 1 clove garlic, chopped finely; 10 None mint leaves, chopped coarsely; None None salt and freshly ground black pepper; None None Eggplant caviar; 1 None large eggplant; 1 clove garlic, crushed; 1 None medium tomato, seeded and chopped finely; 10 None basil leaves, shredded finely; None None Crudites; 3 stalks trimmed celery, cut into lengths; 1 bunch small radishes, trimmed, halved if large; 1 bunch baby carrots, peeled; 1 None endive, leaves separated; 1 None radicchio, leaves separated; None None french bread, sliced, to serve

Servings: persons

3 None medium red peppers, deseeded and quartered
1 tbsp extra virgin olive oil
4 None anchovies, chopped coarsely
2 tsp thyme leaves
1 clove garlic, chopped finely
10 None mint leaves, chopped coarsely
None None salt and freshly ground black pepper
None None Eggplant caviar
1 None large eggplant
1 clove garlic, crushed
1 None medium tomato, seeded and chopped finely
10 None basil leaves, shredded finely
None None Crudites
3 stalks trimmed celery, cut into lengths
1 bunch small radishes, trimmed, halved if large
1 bunch baby carrots, peeled
1 None endive, leaves separated
1 None radicchio, leaves separated
None None french bread, sliced, to serve

1
To make the roasted red pepper dip: Preheat the grill to hot. Place the peppers on a grill pan, skin side up and roast until skin blisters and blackens. Cover the pepper pieces in plastic or paper for 5 mins, then peel away the skin and then slice thinly. Next, heat the oil in a large pan and add the pepper slices, anchovies, thyme and garlic and cook until fragrant. Add the mint, then remove from the heat. Spoon the mixture into a blender or food processor and process until smooth. Season.
2
To make the eggplant caviar, first preheat the oven to 425u00b0F. Prick the eggplant all over with a fork, then place on a baking tray. Roast for about 25 mins or until very soft. Cool for 15 mins, then peel away the skin. Place the eggplant flesh in a colander over a bowl and allow to stand for 20 mins to drain away the bitter juices. Transfer to a large bowl and mash with a fork until almost smooth. Stir in the remaining ingredients. Season.
3
Serve the dips warm or at room temperature with the raw vegetables (crudites) and bread.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 None medium red peppers, deseeded and quartered, 1 tbsp extra virgin olive oil, 4 None anchovies, chopped coarsely, 2 tsp thyme leaves, and more.

Yes, Crudites With Roasted Red Pepper Dip And Eggplant Caviar falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crudites With Roasted Red Pepper Dip And Eggplant Caviar

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