ROAST EGGPLANT CHICKPEA PATÉ

 

2 Red Capsicums roasted and skinned

I can of chick peas, drained and rinsed

Two cloves of garlic, peeled and finely diced

Lime juice

Olive oil

·         Cut the capsicum lengthways. De seed and remove the pith.

·         Cut into quarters so the pieces will pay flat under the grill

·         Grill for 10 to 15 minutes or until the skins have blistered, charred and the capsicum is well cooked

·         Place the capsicum in a paper bag for 5 minutes which allows the fruit to sweat and enables easy removal of the skins.  Peel the skins and put the capsicum slices aside. *

·         Place the chick peas , with garlic and juice into food processor to blend

·         Add the capsicum and mixture the Bland combining oil as required to make a smooth spreadable paste.

When preparing capsicum, you can grill more fruit if available.

Place in sterilized jars and cover with oil.

Keep in the refrigerator ready for use.