1/2 a kilo red peppers
1 eggplant large
1 garlic clove, crushed
juice of 1 lemon
60 ml extra virgin olive oil
Preheat oven to 220°C. Place red peppers and eggplant on an oven tray lined with baking paper.
Roast until tender and skins have blackened, approximately for half an hour.
Transfer to a bowl, cover with plastic wrap and set aside to cool.
Remove and discard eggplant skin and red pepper seeds and skins.
Process the vegetables in a food processor until smooth. Add gradually add lemon juice and olive oil until mixture is thick.
Season with salt and pepper according to your diet.