Roasted Red Pepper and Eggplant Dip
adapted from The Professional Chef
This is a wonderful dip for crackers or the market’s pretzel baguette. And right now we have an abundance of lovely peppers and eggplants at the market. Great for parties. It keeps well in the fridge, so you can double the amount if you like.
Makes 2 cups
1 large eggplant (or three Japanese eggplants), cut in half lengthwise
2 large red bell peppers, halved, seeds and ribs removed
4 cloves of garlic
2 TBSP. olive oil
2 TBSP. fresh lemon juice
1/2 (or to taste) teaspoon ground cumin
pinch red pepper flakes
I/4 C roughly chopped fresh cilantro
I/4 C roughly chopped fresh flatleaf parsley
kosher salt and freshly ground black pepper
Heat oven to 475°F. Brush the eggplant, peppers, and garlic with the oil. Arrange them cut side down on a baking sheet lined with parchment paper. Cook until the eggplant softens, the skin on the peppers separates, and the garlic is golden, 30-45 minutes. (If you have a barbeque, you can also grill the eggplant and peppers till skin blackens and inside is soft.)
Allow eggplant to drain. When cool enough to handle, remove and discard the skins from the peppers. Use a large spoon to remove the seedy pulp from the eggplant. Squeeze garlic from its peel.
Put eggplant pulp, the peppers, and the garlic to a bowl of a food processor and pulse until combined. Add the remaining ingredients and process until smooth. Add salt and pepper to taste.