By Dar

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How To Make Barbecued Aubergine And Pepper Dip

Barbecued Aubergine And Pepper Dip Recipe. A versatile dip that can be served hot or cold accompanied with a variety of breads. Savour our Barbecued Aubergine And Pepper Dip recipe.

Step 1: You will need	Units:                     Metric                     US Imperial                     UK Imperial
1 aubergine 3 red peppers 120 ml olive oil 1 bunch coriander , coarsely chopped 1 bunch basil , coarsely chopped 2 cloves garlic, minced 1 ½ tsp salt ½ tsp black pepper 1 cutting board 1 knife tongs 1 blender 1 bowl 1 barbecue, charcoal or gas 1 bottle of water to douse flames	Serves: 6 Preparation Time: 30 minutes Cooking Time: 30 minutes

1. Step 2: Prepare the barbeque

   If you have a charcoal barbecue light it 30-45 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white. If you are using a gas barbecue, light it up on high and leave it for 15-20 minutes.

2. Step 3: Slice the aubergine and peppers

   Cut off the stalk end of the aubergine, cut it into slices about 1cm thick and put the slices in a bowl. Cut the peppers lengthwise into large slices. Discard the stalk end and the seeds and put into bowl with aubergine.

3. Step 4: Add the oil

   Pour the olive oil over the aubergine and pepper and mix it in with your hands so that all sides of the vegetables are oiled.

4. Step 5: Barbeque the vegetables

   Place the vegetables onto the hot barbecue and grill for 5 minutes. Turn them over and grill the other side. Remove the aubergine first as the peppers take a little longer to cook. If any flames flare up, douse them with a little water.
5. Repeat until all vegetables are grilled.

6. Step 6: Make the dip

   Put some of the vegetables into the blender. Add some chopped basil, coriander, garlic and a little salt and pepper. Put the lid on and blend. Do this in batches if your blender is small.
7. Aim to end with a fine purée.

8. Step 7: Serve

   Spoon the dip into a bowl and serve hot or cold with some fresh crusty bread.
   
   It will keep in the fridge for up to 2 days