Time: 40 mins / Serves: 4 / DIFFICULTY: Easy
Place the peppers and aubergine onto a large griddle plan and cook for 20-30 mins, turning them over every 5 mins to ensure you get an even char. The aubergine may take a little longer than the peppers to cook through.
Cut the aubergine in half and scoop the inside into a food processor (discard the skin). Next, peel the skin off the peppers, de-seed, and place in with the aubergine.
Blend for a few seconds, then add in the garlic cloves, olive oil, chili and seasoning.
Blend again until you have a coarse texture. Serve with toasted bread, tortilla chips or whatever else takes your fancy!