BBQ aubergine and red pepper dip
When the BBQ is still going, it’s worth putting a few veggies on it. For example, over the hot ashes you can slow-cook aubergine, garlic, peppers, courgette, onion and so on. Then you can use these veggies to make salads, fillings, pasta/pizza sauces and dips for later meals. ThisBBQ aubergine and red pepper dipis good example, which you can create in just 5 minutes (and it’s more healthy and tasty than any shop-bought dip and sauce). Serve it with crisps and crudites or use it as pasta/pizza sauce.
Ingredients
Method
- Barbecue the onion, aubergine and red pepper until charred, then let them cool under cover.
- Remove their skins, seeds and core etc and put their flesh into a food processor. Add the garlic and mint leaves.
- Whiz until you get a coarse, textured paste.
- Add the tomato, spices, and season to taste. Whiz again until you get a smooth cream.
- Taste, and add more spices and some lemon juice to your liking.
- Keep chilled until serving.