As-Salaamu Alaykum / Hello Reader,

I'll be totally frank with you, this dip is quite time consuming, charring the vegetables on the stove top, peeling the blackened skins and scooping out every last bit of succulent 'meat' of the aubergine, chopping up, placing in pan and cooking over low heat until the flavours meld together and concentrate but after all that labour the result, full on smoky flavour, sweetness from the pepper with a hum of garlic and the fruity decadence that is olive oil it's irresistible served alongside a crusty baguette.

Chili / Harissa can be added at the second cooking phase to give it a kick although i do tend to stick to a clove of crushed garlic and slug of extra virgin olive oil.

I like topping this dip with more olive oil, spring onions and fresh herbs such as coriander however, I was all out of fresh herbs on this occasion. Olives and tuna are some other toppings you can try too.

I know this seems more of a summer dish especially in Algeria when these vegetables are cheap and plentiful, you could flame grill on your barbecue however, it's winter and I like to get warm by any means even if that's by the gas stove! it's a firm favourite in my home all year round and in sha Allah it will be in yours too.

What dish do you eat in all seasons?

Hmiss

Ingredients

• 1 Aubergine 
• 1 Pepper (i prefer to use red bell pepper as it gives a nice sweetness but any will do) 
• 2 Salad Tomatoes
• Extra Virgin Olive Oil
• 1 Garlic Clove, crushed
• Salt, Black Pepper, Cumin (to taste)
• Chili / Harissa (optional)

Method