PERUVIAN VEGETABLE SPREAD

Prep 15 min | Total 1 hour 30 min, plus 30 minutes chilling

Makes: 1 3/4 cups

1 medium eggplant, halved ■ lengthwise

1 red onion, quartered ■

1 red bell pepper, halved ■ and cored

2 tbsp olive oil, divided ■ 2 garlic cloves, smashed ■ 1 tsp mustard seeds ■

1/2 tsp smoked paprika ■ 1/4 tsp turmeric ■

1/8 tsp red chili flakes ( hot) ■ 3/4 tsp salt ■

1 1/2 tsp white wine vinegar ■

1. Preheat oven to 400F. Line a baking sheet with parchment. Brush eggplant, onion and pepper with 2 tsp oil and arrange cut-side down on sheet. Bake until soft, about 40 minutes. Let cool 15 minutes. Scoop flesh from eggplant into a fine sieve set over a bowl, pressing to remove liquid. Peel and discard skin from pepper. Transfer eggplant, pepper and onion to a food processor.

2. Heat remaining 4 tsp oil in a small frying pan over medium. Add garlic and cook 1 minute. Add mustard seeds and stir, 1 minute. Add paprika, turmeric and pepper flakes, stirring 30 seconds.

3. Add spice mixture and salt to food processor. Whirl until almost smooth. Season with fresh pepper.

4. Refrigerate 30 minutes. Stir in vinegar and scoop into a serving bowl. Serve with crispbread.