PERUVIAN VEGETABLE SPREAD

Prep 15 min | Total 1 hour 30 min, plus 30 minutes chilling Makes: 13/4cups

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.