BBQ aubergine and red pepper dip
Background
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. This BBQ aubergine and red pepper dip is good example, which you can create in just 5 minutes (and it's more healthy & tasty than any shop-bought dip & sauce). Serve it with crisps and crudites or use it as pasta/pizza sauce.
Ingredients
- 1 large onion
- 1 aubergine
- 1 red pepper
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 ripe tomato
- 1 clove garlic
- Salt and pepper
- 1 handful of mint
- Lemon juice, to taste
Instructions
- 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.
Categories
- Meal Type: - Appetizer - Barbecue - Budget - Dips - Everyday - Leftovers - Quick & Easy - Sauces - Seasonal - Snacks
- Cuisines: - Middle Eastern
- Occasions: - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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