Serve this chunky, garlicky pate of smoky baked eggplant and red peppers on a bed of salad, accompanied by crispbreads.
ingredients
serves 4
3 eggplants
2 red peppers
5 garlic cloves
1 1/2 tsp pink peppercorns in brine, drained and crushed
2 tbsp chopped fresh cilantro
method
1. Preheat the oven to 200°C (400°F). Arrange the whole eggplants, peppers and garlic cloves on a baking sheet and place in the oven. After 10 minutes remove the garlic cloves, and turn over the eggplants and peppers.
2. Carefully peel the garlic cloves and place in the bowl of a food processor or blender.
3. After a further 20 minutes remove the blistered and charred peppers from the oven and place in a plastic bag. Leave to cool.
4. After a further 10 minutes remove the eggplants from the oven. Split in half and scoop the flesh into a sieve placed over a bowl. Press the flesh with a spoon to remove the bitter juices.
5. Add the eggplant flesh to the garlic in the food processor or blender, and process until smooth. Place in a large mixing bowl.
6. Peel and chop the red peppers and stir into the eggplant mixture. Mix in the peppercorns and fresh cilantro, and serve at once.
