Dip tal-brunġiel u bżar aħdar (aubergine and pepper dip)

Aubergine and pepper dip by Sandra Hammett

Prick with a fork one aubergine and one green or red pepper;  bake in a hot oven for about 45 mins or till skin is charred;  cool in a plastic bag;  cut the aubergine in half and peel the skin and chop flesh;  peel pepper, remove seeds and chop;  chop 4 cloves of garlic; chop two tomatoes;  fry all in one tbs olive oil and add 2 tbs crushed coriander, 1 tbs paprika, seasoning;  cool, add some parsley, lemon juice and 2 more cloves garlic (raw)  and process until chunky but not completely pureed.


Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.