The perfect healthy and delicious snack.


  • 1 eggplant

  • 2 red capsicums

  • 2 cloves garlic, crushed

  • 1 tsp coriander seeds

  • 2 tbsp lemon juice

  • 1 tbsp olive oil

  • 1/2 tsp paprika


  • 1.

    Place eggplant on oven shelf and bake at 180C for 30 minutes.

  • 2.

    Halve capsicum, place under grill and cook until blackened.

  • 3.

    Wrap blackened capsicums in a clean damp cloth or glad wrap and leave for about 10 minutes, skin will then rub off easily.

  • 4.

    Place coriander seeds in a saucepan, cover and heat until they begin to pop.

  • 5.

    Place eggplant, capsicums (discard seeds), coriander, garlic and lemon juice in a food processor.

  • 6.

    Process until smooth.

  • 7.

    Pour into a serving dish.

  • 8.

    Combine olive oil and paprika, and drizzle it over the top.

  • 9.

    Serve with crudités.

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