How To Make Barbecued Aubergine And Pepper Dip

How To Make Barbecued Aubergine And Pepper Dip

Barbecued Aubergine And Pepper Dip Recipe. A versatile dip that can be served hot or cold accompanied with a variety of breads. Savour our Barbecued Aubergine And Pepper Dip recipe.

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Step 1:

You will need

• 1 aubergine
• 3 red peppers
• 120 ml olive oil
• 1 bunch coriander , coarsely chopped
• 1 bunch basil , coarsely chopped
• 2 cloves garlic, minced
• 1 ½ tsp salt
• ½ tsp black pepper
• 1 cutting board
• 1 knife
• tongs
• 1 blender
• 1 bowl
• 1 barbecue, charcoal or gas
• 1 bottle of water to douse flames

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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.

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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.

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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.

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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.

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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.

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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.