Instructions

1. Preheat the oven to 190°C. Line a baking tray with baking paper and place the aubergine on it. Roast for 30-35 minutes or until the flesh becomes soft.
2. Cool for 10 minutes, then scoop out the flesh into a small food processor.
3. Blanch the peas in boiling water for 3 minutes, then drain and rinse with cold water. Keep some of the cooking water.
4. Add the peas and all other ingredients.
5. Blitz until get a creamy mixture. Taste, then season with salt and pepper to your liking. Add some of the cooking water it it’s too thick.
6. Transfer it to a serving bowl. Garnish it with mint leaves, smoked paprika and perhaps a drizzle of olive oil.