Roasted Eggplant And Red Pepper Dip
Instructions
Prick the surface of the eggplants and peppers with a fork several times. Brush with 1 tbsp olive oil. Bake at 375 F on a baking sheet for about 1 hour.
When soft, take them out of the oven, place in a plastic bag, and allow to cool for 15 minutes.
With a spoon, carefully scoop out the flesh of the eggplant and pepper (discard the skin and the pepper seeds).
Heat the remaining oil in a say saucepan. Add the flesh of eggplants, pepper, and garlic and cook for 5 minutes.
Place a paper towel on a strainer and pour the vegetables on top. Allow to drain. Transfer to a food processor along with the lemon juice, cilantro, paprika, salt, and pepper. Puree.
Serve immediately warm. Or refrigerate for at least 1 hour and serve either cold or reheat in a microwave oven until warm again.
