How To Make Barbecued Aubergine And Pepper Dip

Step 1: You will need

Step 2: Prepare the barbeque

If you have a charcoal barbecue light it 30-45 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white. If you are using a gas barbecue, light it up on high and leave it for 15-20 minutes.

Step 3: Slice the aubergine and peppers

Cut off the stalk end of the aubergine, cut it into slices about 1cm thick and put the slices in a bowl. Cut the peppers lengthwise into large slices. Discard the stalk end and the seeds and put into bowl with aubergine.

Step 4: Add the oil

Pour the olive oil over the aubergine and pepper and mix it in with your hands so that all sides of the vegetables are oiled.

Step 5: Barbeque the vegetables

Place the vegetables onto the hot barbecue and grill for 5 minutes. Turn them over and grill the other side. Remove the aubergine first as the peppers take a little longer to cook. If any flames flare up, douse them with a little water.

Repeat until all vegetables are grilled.

Step 6: Make the dip

Put some of the vegetables into the blender. Add some chopped basil, coriander, garlic and a little salt and pepper. Put the lid on and blend. Do this in batches if your blender is small.

Aim to end with a fine purée.

Step 7: Serve

Spoon the dip into a bowl and serve hot or cold with some fresh crusty bread.

It will keep in the fridge for up to 2 days.