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 red peppers medium, deseeded and quartered; 1 tablespoon extra-virgin olive oil; 4 anchovies chopped coarsely; 2 teaspoons thyme leaves; 1 clove garlic chopped finely; 10 mint leaves chopped coarsely; salt; freshly ground black pepper; caviar Eggplant; 1 eggplant large; 1 clove garlic crushed; 1 medium tomato seeded and chopped finely; 10 basil leaves shredded finely; crudites; 3 stalks celery trimmed, cut into lengths; 1 bunch radishes small, trimmed, halved if large; 1 bunch baby carrots peeled; 1 endive leaves separated; 1 radicchio leaves separated; french bread sliced, to serve

Servings: persons

3 red peppers medium, deseeded and quartered
1 tablespoon extra-virgin olive oil
4 anchovies chopped coarsely
2 teaspoons thyme leaves
1 clove garlic chopped finely
10 mint leaves chopped coarsely
salt
freshly ground black pepper
caviar Eggplant
1 eggplant large
1 clove garlic crushed
1 medium tomato seeded and chopped finely
10 basil leaves shredded finely
crudites
3 stalks celery trimmed, cut into lengths
1 bunch radishes small, trimmed, halved if large
1 bunch baby carrots peeled
1 endive leaves separated
1 radicchio leaves separated
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.

148

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 20 ingredients. The key ingredients include: 3 red peppers medium, deseeded and quartered, 1 tablespoon extra-virgin olive oil, 4 anchovies chopped coarsely, 2 teaspoons 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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