Roasted aubergine and pepper dip
This roasted aubergine and pepper dip comes very handy during a busy week. It can be used as a dip, pasta sauce, sandwich spread, pizza sauce or stuffing. I normally make this dip at the weekend when I’m cooking a roast dinner, because I can use the lower shelf in the oven to roast the vegetables. By the way, you can add other vegetables too, if you like – courgette, fennel and sweet potatoes would work well.
Ingredients
Method
- Preheat the oven to 180°C. Cut the aubergine into cubes, the pepper into half and the onion into quarters. Scatter all the vegetables into a large baking tray, drizzle some olive oil over them, season with salt & pepper, then put the tray into the oven.
- Bake for about 25 to 30 minutes, until the aubergine, onion & garlic are soft and the pepper’s skin is golden.
- Put the vegetables into a mixing bowl and cover with a plate. Rest for about 10 minutes.
- Carefully remove the skin of the aubergine, onion and pepper, then discard these.Squeeze the roasted garlic out of its skin and discard the skin.
- Put the vegetables into a blender together with the cooking juices, add the spices and chilli flakes (if used). Add the lemon juice and the coriander, then process until you get a course textured paste. Taste, then season if needed.
- Serve at room temperature.