Lil’s roast vegetable dip

15 calories per 50g serving

LIL, Dave’s wife, makes this lush dip, which is called zacusca in Romania and is an Eastern European classic.

We’ve adapted it slightly, reducing the amount of oil to keep the calorie count nice and low, and adding paprika instead of fresh pimentos. We think you’re going to love it. Do use fresh tomatoes as they really make a difference here. Serve this dip with raw veg.

● 1 aubergine

● 1 red pepper, deseeded and halved

● 1 tbsp olive oil

● 1 onion, finely chopped

● 2 garlic cloves, finely grated or crushed

● 1 tsp sweet smoked paprika

● ¼ tsp hot smoked paprika

● 150g ripe tomatoes, peeled and finely chopped

● 1 bay leaf

● 1 piece of thinly pared lemon zest (optional)

● Freshly ground black pepper

PREHEAT the oven to 220c/fan 200c/gas 7. Make a few holes in the aubergine and place it on a baking tray with the red pepper. Roast the aubergine and pepper in the preheated oven for 35-40 minutes, turning the aubergine over once or twice, until the skin is blackened. Remove them from the oven. Cut the aubergine in half and leave it to drain for a few minutes. Put the red pepper halves in a bowl and cover, then when they’re cool enough to handle, peel off the skin.

Meanwhile, heat the oil in a saucepan. Add the onion with a splash of water, then cover the pan and cook the onion over a low heat for about 10 minutes until soft, stirring regularly. Add the garlic and paprikas to the pan and cook for another couple of minutes. Finely chop the aubergine and red pepper and add them to the onions along with the tomatoes. Season with plenty of pepper. Tuck in a bay leaf and lemon zest, if using, then simmer, covered, for half an hour. Uncover and continue to cook, stirring regularly, until thick. If you want a smoother dip, purée it in a blender, taking out the bay leaf and lemon zest first. Leave the dip to cool down and serve at room temperature.