Red capsicum and eggplant dip

Ingredients

1 eggplant (aubergine)

1 red capsicum (bell pepper)

200mls creme fraiche

3 teaspoons tomato concentrate

1 garlic clove

pinch salt

olive oil

Method

Chop up an eggplant and a red capsicum, finely grate a clove of fresh garlic.

Gently sautée that in a bit of olive oil with a dash of rock salt.

Meanwhile, in a blender, mix 200ml crème fraîche with 3 teaspoons of tomato concentrate and some fresh, finely chopped chives.

When the eggplant and capsicum are soft, spread them out on a dish, cover them and pop them in the freezer for 15 mins or until cold.

When they're cold, add them to the crème fraîche mixture with a dash of rock salt and a dash of olive oil.

Blend and serve. :-)

Suggestions

For the herbs: I've also tried basil or two teaspoons of homemade persillade and they work well too.

Photo of Espelette Chillis hanging against a white wall outside Narelle and Yves' kitchen.