Eggplant & Pepper

It’s a delicious paste to use as a dip or eat with raw green salads and/or any other dishes (except of fruit).

Mix the following when it’s cold, using a food processor, then refrigerate it in a jar. (Do not store paste in a plastic box.)

  • Eggplant – ½ lb; raw, sliced, pouch for 2-3 min. in a thick pan under a cover, with 2 tbsp. of water.
  • Red or orange sweet peppers – 1lb., raw, sliced, pouch for 2-3 min., placed with the skin down (in a separate pan, or after removing the eggplants).
  • Carrot – 1 and celery stalk – 1, sliced, stir-fry for 1 min with refined olive oil – 1 tsp. under a cover on a medium heat.
  • Sea salt (to your taste).
  • Fresh lemon juice – 1 tsp. (to your taste).
  • Olive oil, cold pressed, extra virgin, raw – 1-2 tbsp.
  • Fresh paprika – ¼ of tsp.
  • Cayenne or any red hot pepper – a dash.
  • Sesame seeds, raw fresh – 1 tbsp. (grind seeds in a coffee grinder).
  • Garlic – ¼ of a clove (if desired).
  • Any fresh raw chopped herb (not wet) – 1 tsp. (dill or parsley if desired).
  • Leek and/or scallions, and/or sweet onions raw chopped – 1 tbsp. total.

Note: If diabetes, exclude the carrot and use less peppers.

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