The perfect healthy and delicious snack.
Place eggplant on oven shelf and bake at 180C for 30 minutes.
Halve capsicum, place under grill and cook until blackened.
Wrap blackened capsicums in a clean damp cloth or glad wrap and leave for about 10 minutes, skin will then rub off easily.
Place coriander seeds in a saucepan, cover and heat until they begin to pop.
Place eggplant, capsicums (discard seeds), coriander, garlic and lemon juice in a food processor.
Process until smooth.
Pour into a serving dish.
Combine olive oil and paprika, and drizzle it over the top.
Serve with crudités.
Recipe extracted from Lifestyle - Hopewood's recipe for wellbeing
Trending This Week