Para versão Portuguesa clique aqui: "Pasta de Beringela e Pimento"
1 eggplant
2 red bell peppers
1 onion
2 garlic cloves
2 tbsp olive oil
salt and pepper to taste
1 tbsp tomato paste
½ tsp paprika
2 tbsp tahini
paste
Preheat oven to
200ºC.
Cut the eggplant,
red pepper and onion into 1 inch chunks and place in a large bowl. Mince garlic
and add to the vegetables. Add olive oil, salt and pepper and toss everything
to coat with the oil.
Spread the mixture
onto a large baking tray and place in the oven for 20 minutes. Turn vegetables
over and bake for another 20 to 25 until vegetables are soft. Remove from the
oven and cool slightly. Place vegetables in a food processor, add tomato paste,
tahini and paprika and pulse several times until blended. Taste and add more
seasoning if necessary. Serve with toast or crackers as an appetizer or use as
a sandwich spread.
