Moroccan Eggplant and Red Pepper (capsicum) Dip

Why you will like this recipe

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You will Need

500g x Kumera - peeled and cut chunks

3 x Zucchini - sliced

1 x Medium eggplant - cut into chunks

1 x Tin Italian tomatoed - unsalted

1 x Medium red onion - cut into half moons

Olive oil

1 x Teaspoons lemon zest

2 x Teaspoons lemon juice

Salt to your taste or diet

4 x Teaspoons from the Moroccan Spice Pouch. The spices in the pouch will be :

Method

Place the Kumers and Red Pepper in a medium hot oven and bake until the Kumera and the Red Pepper have softened and slightly crinkled. This will give you the lovely smoky flavour for the recipe.

Now place the Eggplant and Red Pepper in a large baking dish together with all the other vegetables. Drizzle with olive oil and add the 4 x teaspoons of Moroccan Spices and Salt. Stir to bring everything together and roast in a pre heated oven at 180c for 30 minutes

Next place the mixture in a blender - food processor, add the lemon zest and lemon juice and blend until almost smooth but still coarse enough for an interesting texture.