Roasted Aubergine, Tomato and Pepper Dip

Cooking Time

25 minutes

Season

Summer

Autumn

Dietary

Vegan

Recipe by Pavlina

A very traditional Bulgarian and Turkish way of enjoying aubergines is this dip. It’s original name is Kiopoolu and it has as many versions and methods of preparation as you can think of. You can grill, bake or steam the veg. You can add black pepper or bay leaves. You can peal or not the aubergines. You can make it with or without peppers. The end result is always a mouth watering dip or side making you fall in love with aubergines and their rich taste.

Ingredients

1 Aubergine
150g ripe tomatoes
1-2 peppers
2-3 cloves garlic
Handful of parsley or basil

From the cupboard

Olive oil
Salt
Vinegar

Instructions

Chop all the veg into bigger chunks (leave the garlic out for later)
Place in a baking tin, season with salt and mix with a little bit of olive oil for cooking
Bake at 180 degrees until the veg softens and start to become golden brown.
Place all the roasted veg into a blender with the garlic, herbs and 2 tablespoons of olive oil for dressing and 1 tablespoon of vinegar. Blend until the mixture gets soft and creamy.
You can also use a mortar to mash the veg if you prefer a chunkier dip.