Capsicum, Walnut & Feta Spread
·
Makes 4 cups
Ingredient
·
3 red capsicums
·
2 garlic cloves
·
1 eggplant
·
Juice of 1/2 lemon
·
1/2 cup (50g) walnuts, chopped
·
200g feta, crumbled
·
1 tsp hot paprika
·
Pide and pickled golden peppers
3 red capsicums
1 eggplant
Recipe
1. Using long metal
tongs, hold capsicum over a gas burner, turning, for 10 minutes or until skin
is blistered and blackened. (Alternatively, halve and place, skin-side up, under
a grill preheated to high).
2. Place the
capsicum in azip-lock bag and set aside for 10 minutes to cool slightly. When
cool enough to handle, peel, discarding skin and seeds. Set aside.
3. Using the same
method as the capsicum, chargrill garlic for 2 minutes or until blackened. Peel
and set aside.
4. Pierce the
eggplant all over with a fork. Using the same method as the capsicum, chargrill
for 10 minutes or until charred. When cool enough to handle, halve and scoop
out the flesh, discarding the skin and seeds.
5. Whiz the capsicum,
garlic, eggplant, lemon juice, walnut, feta and paprika in a small food
processor until a rough paste, then transfer to a serving bowl.
6. Serve the spread
with pide and pickles.
