1 Large Red Peppers
Good pinch of Smoked Paprika
2 – 3 Cloves of Garlic
1 teaspoon of Balsamic Vinegar
¼ tsp Salt
Chilli Sauce to taste
1 tsp lemon juice
- Line a roasting dish with foil or baking paper.
- Cut peppers in half and take out seeds and membrane. Place in the roasting pan cut side down
- Cut aubergines in half, open out and sprinkle with smoked paprika. Peel the garlic
- Place all vegetables into panBake for approximately 30 – 40 minutes at 180C turning once or twice, until the peppers’ skins start to char and aubergine is soft. Put peppers into a plastic bag and leave for 10 minutes. Remove skins. Remove skin from aubergine. Put all vegetables into a food processor, adding vinegar, salt and chilli sauce. Use as a dip with cucumber, pepper, celery, cherry tomatoes and beans.