Ajvar (capsicum and eggplant dip)

• 

  red capsicums (approx. 420 g), cut into halves and deseeded

  2
• 

  eggplant (approx. 350 g), cut into halves lengthways

  1
• 

  extra virgin olive oil plus extra to drizzle

  40 g
• 

  garlic clove

  1
• 

  fresh red chilli deseeded if preferred

  1
• 

  pitted Kalamata olives

  6
• 

  fresh flat-leaf parsley leaves only

  4 sprigs
• 

  sea salt

  2 pinches
• 

  ground smoked paprika

  2 pinches
• 

  lemon juice

  20 g