Smoky Capsicum Baba Ganoush
Serves: 6 as a snack
1 large, red capsicum
250g Greek yoghurt
30ml Bertolli Organic Robusto Extra Virgin Olive Oil, plus extra to serve
2 cloves garlic, crushed
60g walnuts, lightly toasted, crushed in mortar and pestle
Sea salt and freshly cracked black pepper
Char the eggplants and capsicum over gas or on a BBQ plate until blistered. Wash under running water to remove skin then pat the flesh dry with paper towel.
Roughly chop the eggplant and capsicum flesh. Combine in a bowl with yoghurt, Bertolli Organic Robusto Extra Virgin Olive Oil, garlic and walnut. Stir and season well then garnish with a generous drizzle of Bertolli Organic Robusto Extra Virgin Olive Oil and a scattering of chilli flakes.