Roasted Red Pepper and Eggplant Dip

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Black pepper (to taste)
• Salt (to taste)
• Paprika (1/2 teaspoon)
• Cumin (1 teaspoon)
• Tahini (2 tablespoons)
• Lemon juice (2 tablespoons)
• Olive oil (2 tablespoons)
• Garlic (3 cloves)
• Eggplant (1)
• Red bell peppers (2)

Instructions

1. Preheat the oven to 400°F.
2. Cut the red bell peppers and eggplant in half lengthwise. Remove the seeds and place them on a baking sheet, cut side down.
3. Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
4. Roast in the oven for 30-35 minutes, or until the peppers and eggplant are soft and slightly charred.
5. Remove the vegetables from the oven and let them cool. Once cooled, peel off the skin from the peppers and eggplant.
6. In a food processor, combine the roasted peppers, eggplant, garlic, lemon juice, tahini, cumin, paprika, salt, and black pepper. Blend until smooth.
7. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
8. Serve with pita bread, crackers, or vegetable sticks.