Red Bell Pepper and Eggplant Dip

• 500 g eggplants (aubergine)
• 1 large red bell pepper (capsicum)
• 2 tablespoons slivered almonds, toasted
• 1 garlic clove, chopped
• 3 teaspoons fresh lemon juice
• 2 teaspoons chili oil
• pita bread, to serve

1. Preheat oven to 190C
2. Prick the eggplant with a fork.
3. Place on an oven tray with the capsicum.
4. Roast for 1 hour or until soft and set aside to cool slightly.
5. Peel the red bell pepper.
6. Discard seeds and membrane.
7. Cut the eggplant in half and scoop out the flesh.
8. Place the eggplant, red bell pepper, almonds, garlic, lemon juice and chili oil in the bowl of a food processor and process to combine.
9. Season with salt and pepper and place in a serving bowl.
10. The Culinary Chase's Note: This should last a few days in the refrigerator.
11. Serve with your favorite cracker.
12. If you don't fancy the chili oil, then use extra virgin olive oil.
13. I used the BBQ to cook the pepper and eggplant.
14. Just remember to turn the vegetables over for even cooking (takes about 20 minute using this method).
15. Cooking the eggplant this way adds a bit of a smokiness to the dip.
16. Enjoy!

red bell pepper, slivered almonds, garlic, lemon juice, chili oil, pita bread

Taken from www.food.com/recipe/red-bell-pepper-and-eggplant-dip-282607 (may not work)