I had some veg that was great for grilling in my veg box, and I decided to grill them and make them into dips: smoky, herby aubergine/eggplant dip and roast red pepper dip. The first time I tried making dips (as seen in this photo), I blended the veg pretty smooth. It was okay, but I think I prefer a bit more of a chunkier texture, which is why the subsequent times I made these ( and forgot to take photos). Because most store bought fruit salads have all the crap I’m allergic to (apples, bananas, cantaloupe, honey dew melons), I’ve decided to make my own with bright colours that make me happy (pineapple, watermelon, cherries, strawberries). Happy lunch!

Ingredients for smoky eggplant/aubergine dip

• 1 eggpplant/aubergine  
• 2 tablespoons of fresh parsley
• 4 tablespoons of fresh mint
• 1 teaspoon of garlic powder or more to taste
• zest and juice of a lemon
• 3 tablespoons of olive oil
• 1-2 teaspoons of sumac

Method

• Place rack about 6 inches under element, preheat broiler, line a sheet pan with foil, and score eggplant/aubergine with a few shallow, 3/4″ slashes.
• Place eggplant/aubergine on the foil-covered pan, place pan in oven, broil for 40-60 minutes, rotating a quarter-turn once the exposed side has blackened and blistered, every 15-20 minutes.  Things might get smoky, so turn on the fan or open a window or both.
• Eggplant/aubergine is done when all sides are black, burst in spots, and have collapsed, and the inside is silky soft.  
• When cool enough to handle, cut along one side, and spoon out flesh (discard skin), roughly chop, and place in a colander.  Drain at least an hour at room temperature, or up to overnight, in the refrigerator.  
• Place drained eggplant/aubergine pulp in a medium bowl or blender, and add lemon zest, juice, garlic, sumac, olive oil, and salt, and blitz it a couple of times (but not too much) with the stick blender.  Add fresh herbs and taste for seasoning, adding more olive oil, lemon juice, garlic or salt if needed.  Let marinate an hour for best results, but also great immediately.

Ingredients for roasted red pepper dip

• 3 red peppers
• 1/2 fresh breadcrumbs 
• 2 tablespoons of fresh parsley
• 1c pecans finely chopped by hand (walnuts also work)
• 1 teaspoon of garlic powder or more to taste
• 1/2 teaspoon of lemon juice
• 2 teaspoons of balsamic vinegar
• small squeeze of honey
• 5 tablespoons of olive oil
• 1 teaspoon of Aleppo chilli pepper

Method

• Preheat the oven to 200C/400F. Put the peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin is blackened. Put the peppers in a bowl, cover and when cool enough to handle, peel and discard the skin and seeds.
• Pat the peppers dry, roughly chop, and place in a mortar. Add the breadcrumbs, lemon juice, balsamic, honey, chilli, and garlic. Work this with a pestle until well combined, but not too much. You don’t want the peppers become just mush.
• Stir through the nuts, a quarter-teaspoon of salt, herbs, and the olive oil. Let rest for a bit and transfer to a shallow plate to serve.