Yesterday I prepared some very tasty eggplant dip to go on top of the bread..or should I say on top of the ricecakes and buckwheat crispy breads that I am eating these days. For you I, however, recommend to eat this dip with freshly baked baguette or pita bread, It is slightly middle eastern style and that is why I like it. This dip would be perfect an ideal small nibble with friends before the actual dinner. It is super simple and quick to make too.
1 red capsicum
2 garlic cloves
50ml (1/2dl) olive oil
salt (I added half a teaspoon)
1. Cut the greenies to small cubes and cook them in the oven in 200 celsius degrees until nicely soft and brown.
2. Let them cool. Puree the vegetables and add olive oil and salt.
3. Store in the fridge to make the dip cold before serving.