Roast aubergine with feta & red pepper dip

Ingredients:
3 jarred Ramiro peppers
1 block of feta
1 squeeze of lemon
1 large pinch of sea salt (I used smoked salt)

How to:
Add all into blender or chopper, whiz together until smooth.

1 aubergine per person
2 tbsp olive oil

Preheat oven to 200c fan. Slice aubergine in half and brush with olive oil (add pinch of salt if you like) then pop on a non stick tray or parchment paper and place in the oven for 40-50 mins, flip a few times during cooking.

Serve dip on top of roasted aubergine, with chickpeas on top and fresh lemon wedges! Topped with Bold Bean Co. chickpeas which are unreal (eat out of the jar unreal) and served on my West Elm plates! Dill on top!