Crudites With Roasted Red Pepper Dip And Eggplant Caviar

• 3 red peppers medium, deseeded and quartered
• 1 tablespoon extra-virgin olive oil
• 4 anchovies chopped coarsely
• 2 teaspoons thyme leaves
• 1 clove garlic chopped finely
• 10 mint leaves chopped coarsely
• salt
• freshly ground black pepper
• caviar Eggplant
• 1 eggplant large
• 1 clove garlic crushed
• 1 medium tomato seeded and chopped finely
• 10 basil leaves shredded finely
• crudites
• 3 stalks celery trimmed, cut into lengths
• 1 bunch radishes small, trimmed, halved if large
• 1 bunch baby carrots peeled
• 1 endive leaves separated
• 1 radicchio leaves separated
• french bread sliced, to serve

1. To make the roasted red pepper dip: Preheat the grill to hot. Place the peppers on a grill pan, skin side up and roast until skin blisters and blackens. Cover the pepper pieces in plastic or paper for 5 mins, then peel away the skin and then slice thinly. Next, heat the oil in a large pan and add the pepper slices, anchovies, thyme and garlic and cook until fragrant. Add the mint, then remove from the heat. Spoon the mixture into a blender or food processor and process until smooth. Season.
2. To make the eggplant caviar, first preheat the oven to 425u0b0F. Prick the eggplant all over with a fork, then place on a baking tray. Roast for about 25 mins or until very soft. Cool for 15 mins, then peel away the skin. Place the eggplant flesh in a colander over a bowl and allow to stand for 20 mins to drain away the bitter juices. Transfer to a large bowl and mash with a fork until almost smooth. Stir in the remaining ingredients. Season.
3. Serve the dips warm or at room temperature with the raw vegetables (crudites) and bread.

red peppers, extravirgin olive oil, anchovies, thyme, garlic, mint, salt, freshly ground black pepper, eggplant, garlic, tomato, basil, crudites, stalks celery, radishes small, baby carrots, endive, radicchio, bread

Taken from www.yummly.com/recipe/Crudites-with-Roasted-Red-Pepper-Dip-and-Eggplant-Caviar-1407011 (may not work)