Name: Crudites with roast capsicum dip and eggplant caviar
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Roast capsicum dip; 3 medium (600g) red capsicums; 1 tablespoon extra virgin olive oil; 4 anchovies, chopped coarsely; 2 teaspoon thyme leaves; 1 clove garlic, chopped finely; 1/4 cup loosely packed mint leaves, chopped coarsely; salt and freshly ground black pepper; Eggplant caviar; 1 large (500g) eggplant; 1 clove garlic, crushed; 1 medium (150g) tomato, seeded, chopped finely; 10 basil leaves, shredded finely; 1 tablespoon extra virgin olive oil; Crudites; 3 trimmed (300g) celery stalks, cut into lengths; 1 bunch small radish, trimmed, halved if large; 1 bunch baby carrots, washed; 2 red and green witlof, leaves separated; french bread sticks, sliced, to serve

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.

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Serves 8

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

Roast capsicum dip

3 medium (600g) red capsicums

1 tablespoon extra virgin olive oil

4 anchovies, chopped coarsely

2 teaspoon thyme leaves

1 clove garlic, chopped finely

1/4 cup loosely packed mint leaves, chopped coarsely

salt and freshly ground black pepper

Eggplant caviar

1 large (500g) eggplant

1 clove garlic, crushed

1 medium (150g) tomato, seeded, chopped finely

10 basil leaves, shredded finely

1 tablespoon extra virgin olive oil

Crudites

3 trimmed (300g) celery stalks, cut into lengths

1 bunch small radish, trimmed, halved if large

1 bunch baby carrots, washed

2 red and green witlof, leaves separated

french bread sticks, sliced, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Roast capsicum dip

Eggplant caviar

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