Smoked Eggplant and Chili Dip

Cook Time 40 minutes

Servings 4 to share

Ingredients

2 eggplants

5 tbsp Extra virgin olive oil

2 long red chilli, chopped

2 cloves garlic, roughly chopped

2 tsp capers

2 anchovies

¼ cup red wine vinegar

Juice ½ lemon

Salt 

Parsley, finely chopped

Flatbread to serve

Method

In a pot add the chilli, garlic, capers, anchovies, vinegar and oil and cook on a low heat for 5 - 10 minutes until the chillies have softened. Blend the sauce until smooth. 

Place 2 eggplants under the grill until blackened and charred, set aside to cool. Remove the skins, chop and place into a bowl. Mash the eggplant with a little oil, lemon and salt.

Drizzle the sauce over the eggplant, top with parsley and serve with flatbread of your choice.