Red Pepper and Aubergine Dip

I like this dip as aubergine is a wonderful vegetable. The only problem being that it is often cooked with olive oil and it is like a sponge and absorbs so much. When you see at a deli counter 'Aubergine marinated in oil' you can rest assured it has the fat content of what your daily intake should be all in one portion!

Ingredients (serves 6 as a starter)

Prep time 10 minutes

Cook time 35 minutes at 180deg

1 large aubergine
1 large red pepper
2 tablespoons oil
3 tablespoons balsamic vinegar
handful fresh basil leaves shredded
salt and pepper
2 cloves garlic


Cut the aubergine in half length-ways and brush with olive oil and season and place in the oven. Now add the red pepper to the oven whole. Cook them both for 35 minutes. Now place the pepper immediately into a plastic bag and seal for a minute then take out of the bag and peel off the skin. Take off the top and take out the seeds. Add this to a blender with the olive oil, aubergine, garlic and vinegar. Blend until it becomes a chunky dip and stir in your basil.

Serve with toasted bread or vegetables.