Roasted Aubergine

1. Preheat the oven to 200°C (400°F).
2. Using a knife, make small pricks all over the aubergines.
3. Place them in an oven-safe dish and brush them with the cooking oil.
4. Roast in the oven for 1 hour, or until completely soft and tender inside.
5. Serve together with the hummus and tomato pepper confit.

Tomato Pepper Confit

1. Place the bell peppers in an oven-safe dish. Drizzle with the cooking oil and season with black pepper.
2. In another oven-safe dish, add the chili pepper, cherry tomatoes, garlic cloves, and rosemary. Season with black pepper.
3. Pour over the olive oil until everything is fully submerged.
4. Roast both dishes in the oven at 200°C (400°F) for 1 hour, until the peppers are charred and the confit vegetables are soft.
5. Let everything cool slightly.
6. Remove some or all of the skin from the bell peppers, depending on how smoky you want the flavor to be.
7. Drain the tomatoes, chili, garlic, and rosemary from the oil. Do not throw away the oil, it can be reused for cooking, salads, vegetables, or bread.
8. Add the peppers, tomatoes, chili, garlic, and basil to a food processor.
9. Season with salt and black pepper, then blend until smooth. If needed, add some of the confit oil to adjust the consistency.

Hummus

1. Add the chickpeas to a pot together with water and the baking soda.
2. Bring to a boil. As the chickpeas cook, the husks will start floating to the surface.
3. Remove as many husks as possible, then rinse the chickpeas with water.
4. Add the chickpeas to a food processor together with the lemon juice, olive oil, tahini, ground cumin, garlic or wild garlic, and salt.
5. Blend until smooth and creamy, adjusting the consistency with water and olive oil until it reaches your preferred texture.