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Slow-Roasted Peppers and Aubergines with Basil and Almond Dressing
Ingredients
  • 2 aubergines, pricked all over with a fork
  • 3 romano peppers
  • 6 large vine tomatoes
  • 1 red onion, quartered
  • Handful of fresh thyme sprigs
  • 4 large garlic cloves, unpeeled
  • 1 tbsp olive oil
  • 2 tsp sea salt
  • 50g whole almonds
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 25g fresh basil, roughly torn or chopped
  • subheading: To serve:
  • Good crusty bread
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