Aubergine & Pepper Dip

Dipping is a nice way to enjoy food, and it can be a nice tapa too. The following recipe comes from Arabic culture, as it is a sort of hummus, but nowadays is very common in Spain.

Ingredients

SERVES 6-8

• 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 coriander, plus extra sprigs to garnish
• ½-1 tsp paprika
• salt and pepper
• bread or toast, to serve

Method

1. 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 sheet and bake in a preheated oven, 190°C/375°F, for 45 minutes or until the skins are beginning to turn black, the flesh of the aubergines is very soft and the peppers are deflated.

2. Place the cooked vegetables in a bowl and cover tightly with a clean, damp tea towel. Allow to stand for at least 15 minutes or until cool enough to handle, then 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.

3. Heat the remaining olive oil in a frying pan. Add the vegetables and cook for 5 minutes. Add the garlic and cook for 30 seconds.

4. Drain the contents of the frying pan on kitchen paper, 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. Transfer the dip to a serving bowl. Serve warm or at room temperature. Garnish with coriander sprigs and accompany with bread or toast.