Matbucha/ Chackchuka

Ingredients:
Peppers any Colour
Fresh Garlic
Tin of Chopped Tomatoes
Oil
Salt

Cut up peppers into half strips. Cut up garlic into slices or small pieces.


Fry over the pepper and garlic. If you skimp on the oil, the peppers wont taste as nice...

Once the peppers are mostly soft, sprinkle with salt and add the chopped tomatoes.



Fry covered on a low flame for 30 minutes, stirring occasionally.

This dip freezes very well so I usually make a big batch of it and freeze it in portions.

Et voila!

Chatzilim - V2

Chop off both ends of an aubergine.

Rinse and wrap well in a piece of tinfoil.

Place in an oven proof dish.


Bake on 200 for 1 1/2 hours.

Once the aubergine is finished cooking, remove from oven and unwrap on to a board or plate.

Using a spoon and a fork, open the aubergine.

Scoop out the inside of the aubergine using a spoon and put into a bowl.

You should be left with the skin of the aubergine (dont worry if some got mixed in with the flesh).

Mash the aubergine in the bowl with a fork. (If you like it very fine, moulee with a blender).

Season with either some fresh minced garlic or garlic powder and salt (not too much!).


Add roughly the same amount of mayonnaise as there is aubergine. (Can always add more if needed).

Mix well. Refrigerate in an air tight container. Serve room temperature.

Et Voila!

Chatzilim - V1

Chop off both ends of an aubergine.

Rinse and wrap well in a piece of tinfoil.

Place in an oven proof dish.


Bake on 200 for 1 1/2 hours.

Whilst aubergine is baking, fry a batch of onions (I like to do some red and some regular).

Once the aubergine is finished cooking, remove from oven and unwrap on to a board or plate.

Using a spoon and a fork, open the aubergine.

Scoop out the inside of the aubergine using a spoon and put into a bowl.

You should be left with the skin of the aubergine (dont worry if some got mixed in with the flesh).

Mash the aubergine in the bowl with a fork. (If you like it very fine, moulee with a blender).

Add the fried onions to the aubergine and season with either some fresh minced garlic or garlic powder and salt (not too much!).


Mix well. Refrigerate in an air tight container. Serve room temperature.

Et Voila!