Preheat the oven to 180c°C.
Spray the aubergine with little oil, then put in on a baking tray and put in in the oven for about 30 minutes, until soft.
Cut the onion in half, trim the beetroots and put them on another tray. Tuck the garlic between them. (Don’t peel any of them!) Spray them with oil, then bake in the oven for 20-25 minutes.
When the veggies are tender, take the trays out of the oven and let them cool.
When cooled, you can refrigerate the vegetables in a container or continue with the recipe immediately.
Remove the skins of the roasted beetroots and onion and roughly chop them. Scrape out the flesh of the aubergine with a spoon. Squeeze out the flesh of the garlic, then discard all the skins.
Put the chopped vegetables and the aubergine & garlic flesh into a food processor, then whiz for a few seconds. Add the spices, herbs, seasoning and a drop of lemon juice. Process until you get a textured purée.
Taste it and adjust the seasoning, spices & lemon juice to your liking.
Keep refrigerated until serving.