Roast Capsicum Dip - Thermomix Recipes from Steph

Roast Capsicum Dip


• 2kg Red Capsicum, cut in half and deseeded

• 1 medium Eggplant (optional), thickly sliced

• 100g Olive Oil

• 1 clove Garlic

• 1 hot Chilli (optional)

• Salt to taste


Grill or bake capsicum and eggplant in the oven, then remove the skins.

Place garlic and chilli in the bowl and chop for 5 seconds on speed 6

Add capsicum (about 1kg after baked & skinned), eggplant, oil and salt. Mix and cook for 25 minutes at 100ºC on speed 4.

Alternative texture: For a relish, Pulse once with Turbo button for a chunky texture and then cook for 25 minutes at 100ºC, speed soft, Reverse

Note: for TM21 decrease speed by 1 and use speed 1 for speed soft, reverse

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