Mechouia

When vegetables are chargrilled over the open flame of a barbecue their flavours are taken to a whole new level. Combine them all with olive oil and lemon juice and you have yourself a most delicious salad dip, perfect for scooping up with some pitta bread.

Ingredients
serves 4 - 6
2 aubergines
2 small red onions
2 red peppers
6 plum tomatoes
1 mild red chilli
1 mild green chilli
75ml extra virgin olive oil
4 garlic cloves, peeled and crushed
1 tbsp good-quality sherry vinegar or fresh lemon juice
Salt, to taste
Ground black pepper, to taste
1/2 tsp ground corriander seeds
1/2 tsp ground caraway seeds
1 tsp chilli flakes, to serve (optional)

Method
Fire up the barbecue and wait for the temperature to peak. Wait a while for it reach a medium to high heat.

When ready place the red onions whole and unpeeled on the grill. Five minutes later turn them and add the red peppers and both chillies, again whole.

A further five minutes later turn all the veg to get an even char and add the aubergines.

Thread garlic cloves onto a metal skewer.

Finally after another five minutes repeat the process turning all the veg and adding the garlic and tomatoes.

Turn the tomatoes regularly and continue to cook until they reach the point of being too tender to turn.

(An alternative to barbecuing the vegetables is to either chargrill them under the grill for a similar length of time.)

Remove all the vegetables. Test if the onions have cooked through, (large onions will take longer) If not then continue cooking them for a further 5 - 10 minutes.

Put all the veg to one side to cool for at least 15 minutes in a bowl covered with clingfilm. When you're able to handle them peel all the burnt skin from all the vegetables wherever possible and deseed the peppers.

Coarsely chop all the vegetables and put them in a large bowl along with any juice that's left behind when being chopped.

Add the ground coriander seeds and ground caraway seeds, extra virgin olive oil, some lemon juice and a little salt.  Stir well and leave for a few hours at room temperature to allow the flavours to infuse.

You could place all vegetables in a pestle and mortar and bash them if you prefer a more pureed consistency but I like the texture produced from larger pieces.

Before serving season to taste with lemon juice, salt, and pepper and mix well.

Serve on a large plate and sprinkle with a few chilli flakes.