Eggplant and Red Pepper Dip from Sumac by Anas Atassi
Heat the oven to 220°C (425°F). Spread the chopped eggplants on a baking tray, toss them in 2 tablespoons of olive oil and salt liberally. Bake the eggplant for 25 minutes, until golden brown and...
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Ingredients
- 1 tablespoon of cayenne pepper
- 2 garlic cloves (peeled)
- 2 teaspoons of white vinegar
- Juice of 1 organic lemon
- Salt
- pepper
- Food processor
- 3 tablespoons of olive oil
- 2 eggplants (aubergines) (peeled, stems removed and cut into pieces)
- 350 g (12 oz) of roasted red peppers (capsicums) from a jar (drained)
- Sea salt
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