Ingredients

• 3 aubergines

• 2 fresh large red peppers

• 5 garlic cloves, unpeeled

• 7.5ml/1 1/2 tsp pink peppercorns in brine, drained and crushed

• 30ml/2 tbsp chopped fresh coriander

Serves 4

Method:

1. Preheat the oven to 200C. Arrange the whole aubergines, peppers and garlic cloves on a baking sheet and place in the oven. After 10 minutes remove the garlic cloves and turn over the aubergines and peppers.

2. Peel the garlic cloves and place in the bowl of a blender or food processor.

3. After a further 20 minutes remove the blistered and charred peppers from the oven and place in a plastic bag. Leave to cool.

4. After a further 10 minutes take out the aubergines. Split in half and scoop the flesh into a sieve placed over a bowl. Press the flesh with a spoon to remove the bitter juices.

5. Add the mixture to the garlic and process until smooth. Place in a large mixing bowl.

6. Peel and chop the red peppers and stir into the aubergine mixture. Mix in the pink peppercorns and chopped fresh coriander and serve at once.