Roasted red pepper & aubergine dip


Dips are possibly the easiest starter to knock up when you have guests and this is no exception. Very scrummy and well received, this creation will continue being made.

Aubergine (peeled and cut into 16)
3 red peppers (chopped in half and deseeded)
Large or two small red onions (peeled, left whole)
Large or two small cloves of garlic
Red chili (deseeded)
Tbsp sesame oil
Tsp tamari
Tbsp tahini
Juice of half a lime
2 tbsp cooking juices or stock*

– preheat the oven to 180 degrees

– place all the veggies in a bowl and coat well in the sesame oil and tamari

– place on the baking tray and cook for 30 mins

– allow to cool down, then whiz together with the lime, tahini and cooking juices/stock until smooth

– serve with carrot batons and cucumber discs

*I was cooking a roast pork, so used some of the juices from the bottom of the pan. The juice from any roast would work in this, alternatively you could use veg or meat stock



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