Instructions

1. Preheat the oven to 190°C.
2. Put the aubergine, whole, into a baking dish. Put it in the oven and bake for 35-45 minutes, until it has softened and the skin look wrinkled.
3. Meanwhile deseed the bell pepper and cut them half. Place these on another baking tray add the garlic, then drizzle with the olive oil. Put it in the oven and bake for 30-40 minutes, turning once, until the skin is dark, the pepper flesh is soft.
4. Remove the roasted vegetables and transfer the pepper to a bowl (including a cooking juices) and cover with a plate. Let it sweat.
5. Put the aubergine onto a plate, let it cool, then open the skin and scoop out the flesh into a small food processor.
6. When the peppers are cool remove and discard their skin. Add the flesh to the food processor. Pop the garlic flesh out of its skin, add this to the food processor.
7. Add the cumin, your chosen fresh herb and the pepper's cooking juice. Blend until you get a textured cream. Add a few squeezes of lemon, season with salt and pepper and chill until you’re ready to serve.