Crudites with roast capsicum dip and eggplant caviar

Take your guests on a trip to Paris with this traditional French appetiser and two delicious dips to choose from.
Crudites with Roast Capsicum Dip and Eggplant CaviarAustralian Women's Weekly
1H 10M


Roast capsicum dip
Eggplant caviar


Roast capsicum dip

1.Preheat grill. Quarter capsicums, discard seeds and membranes. Roast under grill or in a very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, peel away skin, then slice thinly. Heat oil in a large frying pan; add capsicum slices, anchovies, thyme and garlic, cook until fragrant. Add mint, remove from heat. Process capsicum mixture until smooth. Season to taste with salt and pepper.

Eggplant caviar

2.Preheat oven to hot, 220°C (200°C fan-forced). Prick eggplant all over with a fork; place on an oven tray. Roast for about 25 minutes or until very soft. Cool for 15 minutes. Peel away skin. Place eggplant in a sieve or colander over a bowl. Stand for 20 minutes to drain away bitter juices. Transfer to a large bowl; mash eggplant with a fork until almost smooth. Stir in remaining ingredients. Season to taste with salt and pepper.
3.Serve dips warm or at room temperature with raw vegetables (crudites) and bread.

Not suitable to freeze or microwave.