Roasted Tomato and Aubergine Dip

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This Middle Eastern inspired Roasted Tomato and Aubergine Dip is packed full of flavour. It's sweet and smoky and ever so moreish!

Servings: people

Calories: 159.61kcal

Pre-heat your oven to 200 C / 400 F / gas mark 6.
Place the tomatoes and garlic in a roasting tin with 1 tbsp of olive oil and a little salt and pepper. Roast them in the oven for 20-25 minutes or until the skins of the tomatoes are blistered and they are bursting. The garlic should also be nice and soft.
Holding the aubergine with kitchen tongs, turn on your gas hob and keep the aubergine just above the flame. Roast them for 15-20 minutes, rotating them occasionally to ensure all of the skin blackens and the flesh is soft. (Alternatively roast them in the oven along with the tomatoes, please note however the aubergine will take longer).
Place the roasted tomatoes and aubergines in a bowl and leave them to cool.
Once they are cool enough to handle, peel the skin off of the aubergine (you can also remove the skins from the tomatoes if you wish).
Either roughly chop the flesh of the aubergines, tomatoes and the softened garlic or pulse just 2 or 3 times in a blender or food processor.
Put the aubergine and tomatoes back in the bowl and stir in the lemon juice and remaining oil before seasoning well.
Serve with a scattering of fresh, chopped coriander