Roasted Aubergine and Bell Pepper Dip

This is such a fantastic make ahead dip, which is perfect for parties to dunk carrots and crisps into, or to eat with pitta bread.

Ingredients:

• 1 Large aubergine
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 4 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• Olive oil

Method:

1. Preheat the oven to 200 degrees celsius.
2. Roughly hope the aubergine, onion, and red and yellow bell peppers.
3. Place in a bowl and add the garlic, salt and pepper.
4. Drizzle olive oil generously and mix well.
5. Now line a baking tray with foil paper.
6. Spread the vegetables across evenly.
7. Bake for around 35 minutes.
8. Once ready, blitz it all, adding a little olive oil if needed.
9. Taste the seasoning and add more if needed.
10. Can be eaten hot or cold and will keep for 2 days in the fridge.