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BBQ aubergine and red pepper dip

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. ThisBBQ aubergine and red pepper dipis good example, which you can create in just 5 minutes (and it's more healthy and tasty than any shop-bought dip and sauce). Serve it with crisps and crudites or use it as pasta/pizza sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. Barbecue the onion, aubergine and red pepper until charred, then let them cool under cover.
  2. Remove their skins, seeds and core etc and put their flesh into a food processor. Add the garlic and mint leaves.
  3. Whiz until you get a coarse, textured paste.
  4. Add the tomato, spices, and season to taste. Whiz again until you get a smooth cream.
  5. Taste, and add more spices and some lemon juice to your liking.
  6. Keep chilled until serving.