Instructions

1. Preheat the oven to 180°C.
2. Pierce the aubergine all over with a knife, then roast for 45-50 minutes until softened. Leave it to cool.
3. Deseed and chop the chilli. Finely chop the parsley/coriander.
4. Scoop out the flesh from the aubergine. Put this into a food processor together with the chilli, garlic, paprika and herbs. Add most of the lemon juice, then season with salt and pepper. Whiz until you get a smooth paste.
5. Taste and adjust the seasoning and lemon juice. to your liking.
6. Spoon it into a small serving dish and sprinkle with paprika. Serve with tortilla chips or flatbread.