Crudites With Roasted Red Pepper Dip And Eggplant C

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Crudites With Roasted Red Pepper Dip And Eggplant Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions