The smoky taste of roasted aubergines (you can also char them on a barbecue or grill) combined with sweet red peppers makes a delicious dip to serve with potato chips, crackers or vegetable batons. We leave some of the aubergine and pepper chunky, rather than blend it all, makes the texture much more interesting.
No. of Servings: 4-6
Preparation Time: 40 minutes (including roasting the vegetables)
Cook Time: Included in prep time
o 2 medium-sized aubergines
o 2 large red peppers, cut in half and seeds removed
o Juice of 1½ lemons, zest of one lemon
o 2 cloves garlic, peeled and smashed
o 120ml/4fl.oz extra virgin olive oil
o 3 or 4 stalks coriander, leaves removed and finely chopped
o Seasoning to taste
Heat oven to 200°C/400°F/Gas mark 6.
Place the aubergines and red peppers onto a baking tray or low-sided baking dish and roast for 35-40 minutes until they are very soft. Leave to cool then remove the skin on both.
Cut off some of the aubergine flesh and some of the red peppers and put to one side. Place remaining flesh into the blender with the lemon juice, lemon zest, garlic and coriander. Add seasoning to taste and blitz in the blender until relatively smooth.
Leaving the blender still running, gradually pour in the olive oil until the mixture is completely blended.
Chop the remaining flesh and stir through the blended mix. Spoon out into a suitable bowl and leave to cool in the refrigerator.
Serve with potato chips, vegetable crudités or crackers.