Aubergine Dip Veg HT CD
HD Bulgarian 30mins
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2 Aubergines (eggplants)
3 Capsicums (sweet peppers)
2 large Tomatoes
4 Garlic Cloves
2 tbsp freshly chopped Parsley
Red Wine Vinegar (about 2 tbsp or to taste)
Salt and Black Pepper
Freshly chopped parsley to garnish
1. Preheat the
oven to 220C, 425F, Gas mark 7. Prick the skins of the aubergines in several
places then place them in a shallow roasting tray together with the tomatoes and
peppers. Bake in the oven for about 20 minutes or until soft.
2. When cooked,
remove the skins and cut the flesh into small pieces.
3. Place in a
mixing bowl together with the crushed garlic and mix well adding enough oil to
create a thick paste.
4. Season with
vinegar, salt and pepper to taste, mix well then transfer to a serving dish and
garnish with freshly chopped parsley. Serve warm with toast. Can also be served
at room temperature.
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