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To make this spicy aubergine and red pepper dip:

  • Prick aubergine all over with a fork, slice red pepper rub olive oil over both and put on baking tray in oven with 2 cloves of garlic for 20 - 30mins.
  • Chop onion and heat in olive oil in small pan until soft.
  • Add 3 spoons olive oil & 1 spoon cider vinegar to a large bowl.
  • Add cooked onions and all other ingredients.
  • Remove skin from aubergine, pepper and garlic.
  • Add to bowl. Use hand blender to squish it down.
  • Taste, season again if necessary.
  • Toast pitta, chop into triangles.
  • Serve. Eat. Smile x