Turkish roasted eggplant and pepper dip
Rich in vegetable fiber, eggplant polyphenols, and gentle fats from olive oil. Roasted pepper, garlic, lemon, sumac, and caraway create a smoky, fresh, spiced flavor without a starchy base.
Heat the oven to 200 °C. Wash the eggplant (700 g), pat dry, prick with a fork, and drizzle with part of the olive oil (30 g). Roast for about 40 minutes; add the bell pepper (180 g), lightly oiled, during the last 10 minutes.
Cool the vegetables until easy to handle. Peel off the charred skin, remove the pepper stem and seeds. If raw garlic is hard to tolerate, roast the garlic (10 g) with the pepper.
Place the eggplant and pepper flesh in a blender. Add lemon (40 g juice plus a little zest), garlic, paprika (1 g), caraway (1 g), sumac (1 g), salt (2 g), and black pepper. Blend until smooth, transfer to a bowl, garnish with parsley (5 g), and serve as a dip, spread, or vegetable side.
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