4 Large red peppers
1 Aubergine
Good pinch of smoked paprika
2 – 3 Cloves of garlic
1 tsp of balsamic vinegar
¼ tsp Salt
1 tsp Lemon juice
Chilli sauce to taste
METHOD
• 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 pan
Bake 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.
