Mediterranean salsa

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Total Time:
25min
Prep:
10min
Cook:
5min
Serves:
12
Difficulty:
Easy

This bright dip is perfect for entertaining or spread on crackers for a quick snack.

Ingredients
  • 1/2 medium eggplant, thickly sliced
  • 1 large zucchini, thickly sliced
  • 2 tsp olive oil
  • 150 g roasted capsicum, not in oil, finely chopped
  • 1 tbs balsamic dressing
  • 1/4 cup(s) fresh basil, finely shredded
  • 5 packet(s) WW Nibblies, Sweet Chilli and Lime, (5 x18g packets)
Instructions

Preheat a chargrill or barbecue over high heat. Toss eggplant and zucchini with oil and season with salt and pepper. Cook for 2 minutes each side or until tender. Transfer to a plate. Set aside for 10 minutes to cool.

Finely chop eggplant and zucchini. Combine eggplant, zucchini, capsicum, balsamic dressing and basil in a medium bowl. Season with salt and pepper. Serve with crackers.

Notes
TIPS: • You can chargrill fresh capsicum until the skin is blackened, then peel and chop it instead of using bottled capsicum.

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