top of page


  • 1 medium aubergine​

  • 2 red peppers

  • 1 red onion

  • 2 garlic cloves

  • 2 tbsp olive oil

  • 1 tbsp sun-dried tomato paste - can be subbed for normal tomato paste if needed

Complexity: Easy



  1. Preheat the oven to 180°C / 350°F

  2. Roughly chop the aubergine, pepper and onion and place on a baking tray with the garlic. Season well with olive oil, salt and pepper

  3. Roast in the over for 35-40 minutes until the vegetables are beginning to char

  4. Remove from the oven and leave to cool for 15-20 minutes

  5. Once chilled, add the roasted vegetables to a food processor, along with the sun-dried tomato paste, and pulse until a rough paste is formed

  6. Add the dip to a bowl and serve with sliced pitta bread

bottom of page