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Roasted aubergine and pepper dip

This roasted aubergine and pepper dip comes very handy during a busy week. It can be used as a dip, pasta sauce, sandwich spread, pizza sauce or stuffing. I normally make this dip at the weekend when I’m cooking a roast dinner, because I can use the lower shelf in the oven to roast the vegetables. By the way, you can add other vegetables too, if you like - courgette, fennel and sweet potatoes would work well.
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 red onion
  • 1 red or yellow bell pepper
  • 1 small aubergine
  • ½ bulb of garlic
  • Pinch of ground cumin
  • Pinch of paprika
  • Pinch of chilli flakes optional
  • Juice of half a lemon
  • I handful of coriander leaves

Method
 

  1. Preheat the oven to 180°C. Cut the aubergine into cubes, the pepper into half and the onion into quarters. Scatter all the vegetables into a large baking tray, drizzle some olive oil over them, season with salt & pepper, then put the tray into the oven.
  2. Bake for about 25 to 30 minutes, until the aubergine, onion & garlic are soft and the pepper's skin is golden.
  3. Put the vegetables into a mixing bowl and cover with a plate. Rest for about 10 minutes.
  4. Carefully remove the skin of the aubergine, onion and pepper, then discard these.Squeeze the roasted garlic out of its skin and discard the skin.
  5. Put the vegetables into a blender together with the cooking juices, add the spices and chilli flakes (if used). Add the lemon juice and the coriander, then process until you get a course textured paste. Taste, then season if needed.
  6. Serve at room temperature.