Roasted Eggplant and Red Pepper Dip

Ingredients

Eggplant

1 large

Red bell peppers

2

Garlic

3 cloves, minced

Olive oil

3 tablespoons, divided

Lemon juice

2 tablespoons

Tahini

2 tablespoons

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Fresh parsley

1/4 cup, chopped for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant in half lengthwise and score the flesh in a diamond pattern with a knife. Place the eggplant halves on a baking sheet, cut side up.
3. Cut the red bell peppers in half and remove the seeds. Place the pepper halves on the same baking sheet, cut side down.
4. Drizzle the eggplant and red peppers with 2 tablespoons of olive oil and sprinkle with salt and pepper.
5. Roast in the oven for 30-40 minutes, or until the eggplant and peppers are soft and charred.
6. Remove the baking sheet from the oven and let the eggplant and peppers cool slightly.
7. Peel the skin off the roasted eggplant and remove any excess seeds. Place the eggplant flesh in a food processor.
8. Peel the skin off the roasted red peppers and add them to the food processor.
9. Add the minced garlic, lemon juice, tahini, cumin, paprika, salt, and black pepper to the food processor.
10. Blend until smooth and creamy, adding the remaining tablespoon of olive oil if a smoother consistency is desired.
11. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
12. Serve with pita bread, crackers, or vegetable sticks.