When I baked my cripsbread, I also made this mixture on eggplant and bell pepper that goes well with the crispbread. The recipe for the dip comes from Karin. It's very tasty!
Rostad Aubergine och Paprikaröra
1 aubergine
1 röd paprika
1 röd lök
1 vitlöksklyftor
salt
svartpeppar
1 msk olivolja
Sätt ugnen på 200°C. Skär auberginen i mindre bitar, kärna ur och skär paprikan i mindre bitar. Skala vitlöken och rödlöken och skär rödlöken i klyftor. Vitlöksklyftorna kan vara hela. Lägg grönsakerna i en ugnsfast form. Ringla över olivolja och salta och peppra. Grilla i ugnen i ca 20 minuter, eller tills grönsakerna fått färg. Mixa samman med hjälp av en mixer eller stavmixer till en slät sås. Förvara i kyl.
Roasted Eggplant and Bell Pepper Dip
1 eggplant
1 red pepper
1 red onion
1 garlic clove
salt
black pepper
1 tbsp olive oil
Heat the oven to 200 ° C. Cut the eggplant into smaller pieces, core and cut the pepper into smaller pieces. Peel the onion and garlic and the onion smaller. The garlic clove can be whole. Place the vegetables in an oven-proof dish. Drizzle over olive oil and season with salt and pepper. Roast in the oven for about 20 minutes, or until the vegetables have a nice color. Mix the vegetables in a food processor or use a hand held mixer into a smooth dip. Store in the refrigerator.
Heat the oven to 200 ° C. Cut the eggplant into smaller pieces, core and cut the pepper into smaller pieces. Peel the onion and garlic and the onion smaller. The garlic clove can be whole. Place the vegetables in an oven-proof dish. Drizzle over olive oil and season with salt and pepper. Roast in the oven for about 20 minutes, or until the vegetables have a nice color. Mix the vegetables in a food processor or use a hand held mixer into a smooth dip. Store in the refrigerator.
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