Mediterranean roasted aubergine and pepper dip
This vegan Mediterranean roasted aubergine and pepper dip is zingy and refreshing, perfect for summer parties, picnics and barbecues. It’s very easy to make – you can barbecue or grill the aubergine and red pepper, which will give a lovely smoky flavour to the dip, or just use the oven. Serve with lightly grilled pitta or crudites. You can make this dip using up leftover (or pre-) grilled/barbecued/baked vegetables.
Ingredients
Method
- Preheat the oven to 180°c.
- Put the aubergine on baking sheet and roast for 10 minutes
- Cut the red bell pepper in half and remove the seeds. Brush the skin with the oil and put them next to aubergine. Roast them together for 20 minutes until the skin of the pepper is charred, and the flesh of the aubergine is soft.
- Transfer the aubergine to a plate and put the pepper halves in a bowl. Cover the bowl for 5 minutes -this will help to remove the skins.
- When the peppers have cooled, remove their skin and put the flesh into a small food processor.
- Using a spoon, scoop the flesh from the aubergine and add to the food processor.
- Add the ground almond, garlic, lemon juice, cumin, smoked paprika and season with salt & pepper. Blend until you get a smooth paste.
- Add the herbs and whiz again.
- Transfer to a bowl and serve, garnished with flaked almonds.