Roasted Aubergine and Bell Pepper Dip

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.



  • 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


  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.



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