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SMOKY RED PEPPER AND AUBERGINE DIP

SERVES 4–6

PREP 10 MINUTES

COOK 25–30 MINUTES

1 large aubergine (eggplant)

3 red (bell) peppers

olive oil, for brushing

3 garlic cloves, crushed

½ tsp smoked paprika

½ tsp ground cumin

juice of ½ lemon

200g (7oz/scant 1 cup) 0% fat Greek yoghurt

a few sprigs of coriander (cilantro), chopped

sea salt and freshly ground black pepper

Preheat the oven to 180°C (160°C fan)/350°F/gas 4.

Cook the whole aubergine (eggplant) and peppers in a griddle pan set over a medium to high heat for 5–10 minutes, turning occasionally, until charred and starting to soften.

Place the vegetables on a lightly oiled baking tray (cookie sheet) and roast in the oven for about 20 minutes until really tender. Leave to cool.

Scoop the aubergine (eggplant) out of the skin and place in a food processor. Skin and deseed the peppers and add to the food processor with the garlic, paprika, cumin and lemon juice. Blitz until smooth and transfer to a bowl. Season to taste and stir in the yoghurt and coriander (cilantro).

VARIATIONS

• Add some crushed chilli flakes, a diced red chilli or a dash of harissa.

• Stir in a little tahini or tomato paste.