Ajvar (capsicum and eggplant dip)

Ajvar (capsicum and eggplant dip)

• 2 red capsicums (approx. 420 g), cut into halves and deseeded
• 1 eggplant (approx. 350 g), cut into halves lengthways
• 40 g extra virgin olive oil, plus extra to drizzle
• 1 garlic clove
• 1 fresh red chilli, deseeded if preferred
• 6 pitted Kalamata olives
• 4 sprigs fresh flat-leaf parsley, leaves only
• 2 pinches sea salt
• 2 pinches ground smoked paprika
• 20 g lemon juice