Red Bell Pepper and Eggplant Dip

I’m always looking for new dips to try and this has two of my favorite vegetables. Bell peppers (capsicum), whether green, red, orange or yellow are rich sources of some of the best nutrients available. They are an excellent source of Vitamin A and C which are very powerful antioxidants. These antioxidants work to neutralize free radicals. Free radicals can travel through the body causing damage to cells and are major players in the build up of cholesterol in the arteries. This leads to heart disease, nerve and blood vessel damage in diabetes, the cloudy lenses of cataracts, the joint pain and damage seen in osteoarthritis and rheumatoid arthritis and the wheezing and airway tightening of asthma. Click here for more health benefits on capsicum. Add a bit of color and nutrition to your meal by choosing bell peppers, the Christmas ornaments of the vegetable world.

Serves 4-6
recipe adapted from Australian Good Taste

500g eggplant (aubergine)
1 large red bell pepper (capsicum)
2 tablespoons slivered almonds, toasted
1 garlic clove, chopped
3 teaspoons fresh lemon juice
2 teaspoons chili oil
pita bread to serve

Preheat oven to 190c. Prick the eggplant with a fork. Place on an oven tray with the capsicum. Roast for 1 hour or until soft and set aside to cool slightly. Peel the red bell pepper. Discard seeds and membrane. Cut the eggplant in half and scoop out the flesh. Place the eggplant, red bell pepper, almonds, garlic, lemon juice and chili oil in the bowl of a food processor and process to combine. Season with salt and pepper and place in a serving bowl.

The Culinary Chase’s Note: This should last a few days in the refrigerator. Serve with your favorite cracker. If you don’t fancy the chili oil, then use extra virgin olive oil. I used the bbq to cook the pepper and eggplant. Just remember to turn the vegetables over for even cooking (takes about 20 min. using this method). Cooking the eggplant this way adds a bit of a smokiness to the dip. Enjoy!