Rated 5 out of 5 based on 1 votes
- 10 x red capsicum
- 1/3 cup olive oil
- 1 x lemon
- 1 clove garlic
This is a recipe I learnt from an Albanian friend. I have varied it to my liking. Whenever we have a BBQ, I make sure I have some capsicums to cook on the charcoal BBQ otherwise they are also fine to cook in the oven.
1- Roast the capsicums on the charcoal barbecue until the skins are black and burnt. Alternatively bake them in the oven on 200 degrees. Place them in a bowl and cover with glad wrap. Set aside for ten minutes allowing them to steam, this makes it easier to peel.
2- Once the capsicums are cool enough to handle, peel the skins off the capsicums, cutting off the stems and seeds.
3- Put the capsicums in a food processor and process until you have smaller pieces. Make sure they are chopped finely and not a smooth paste.
4- In a non stick pan, add the olive oil and garlic followed by the capsicum and juice of one lemon. Cook on low heat for half an hour stirring occasionally. Season with salt and black pepper. Set aside to cool, and enjoy as a spread on toast or as a dip on crackers.
Note: you may also roast one eggplant and add to to the capsicum.
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Very nice, I like that!