Recipes

Smoky Aubergine & Pepper Dip

Serves 6

90 minutes roasting time, 5 minutes to blend

Lovely, lovely – smooth, aromatic and with a divine roast and smokey flavour… . While the vegetables are baking you can just set the alarm and be doing other things – or put your feet up! Blending the cooked ingredients is a piece of cake.

2 aubergines
1 clove garlic, crushed
4 tsp lemon juice
1 large red pepper
1 tbsp olive oil
¼ tsp smoked paprika
Salt and freshly ground black pepper

Preheat the oven to 200˚C/400˚F/Gas Mark 6.
Rub the aubergines and pepper with a little olive oil and place them in an ovenproof dish.
Roast the pepper for 1 hour and the aubergines for 1½ hours, turning them occasionally, until the skins have turned black.
Place the pepper in a sealed bag or a covered bowl - the released steam loosens the skin and makes it easier to peel.
Once the aubergines and pepper have cooled down enough to handle, remove the skins and discard the seeds.
Combine with the crushed garlic, lemon juice, olive oil and smoked paprika and whiz in a blender until smooth.
Season with salt and black pepper and add a little extra lemon juice to taste.
Serve chilled or at room temperature with crackers, breadsticks or crusty bread.

Tip: To add a bit more bite to the dip, reserve a quarter of the pepper and aubergines and cut both into small cubes. Stir them into the creamy dip for a chunkier texture.

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