Picante eggplant salad

This dip is a crowd pleaser. Whenever I make it at home, it’s a big hit. I have to warn you, though that it calls for a lot of bread.

(GF, V)

• 1 c eggplant pulp in a bowl 

• 1 red bell pepper, cubed

• 4 chopped garlic cloves

• 4 tbsp. oil

• 3 tbsp. tomato paste

• 1 ½ tbsp paprika

• 1 tbsp.salt

• 1 tbsp cumin

• 2 tbsp chopped parsley 

• 2 tbsp lemon juice

1. Sauté the pepper in oil for 5 minutes, add the garlic, the tomato paste and the spices. Cook for 3 more minutes. 

2. Transfer half of the mix to the bowl with the eggplant 

3. Add the lemon juice and herb mix. Mix.