Aubergine & Pepper Dip


  • 2 large aubergines
  • 2 red peppers
  • 4 tbsp. Spanish olive oil
  • 2 garlic cloves, roughly chopped
  • Grated rind and juice of ½ lemon
  • 1 tbsp. chopped fresh coriander
  • ½-1 tsp. paprika
  • Salt and pepper
  • Fresh chopped coriander
  • Bread or toast


1. Preheat the oven to 190ºC/375ºF/Gas Mark 5. Prick the skins of the aubergines and peppers all over with a fork and brush with 1 tablespoon of the olive oil. Place on a baking tray and bale in the oven for a 45 minutes, or until the skins are beginning to turn black, the flesh of the aubergine is very soft ant the peppers are deflated.

2. When the vegetables are cooked, put them in a bowl and cover tightly with a clean, damp tea towel. Alternatively, you can put the vegetables in a polythene bag. Leave for about 15 minutes, or until they are cool enough to handle.

3. When the vegetables have cooled, cut the aubergines in half lengthways, carefully scoop out the flesh and discard the skin. Cut the aubergine flesh into large chunks. Remove and discard the stem, core and seeds from the peppers and cut the flesh into large pieces.

4. Heat the remaining olive oil in a frying pan. Add the aubergine and pepper and fry for 5 minutes. Add garlic and fry for a further 30 seconds

5. Turn the contents of the frying pan onto kitchen paper to drain, then transfer to a food processor. Add the lemon rind and juice, the chopped coriander, the paprika, and salt and pepper to taste, then process until a speckled purée is formed.

6. Turn the aubergine and pepper dip into a serving bowl. Serve warm, at room temperature, or leave to cool for 30 minutes, then leave to chill in the refrigerator for at least 1 hour and serve cold. Garnish with coriander sprigs and accompany with thicks slices of bread or toast for dipping.
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