Ingredients:

  • 1.5 lbs eggplant
  • 1.2 lbs red bell peppers
  • 6 cloves garlic, unpeeled
  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Prick the eggplants several times with a fork. Place eggplants, whole red peppers, and unpeeled garlic cloves on a parchment-lined baking sheet.
  3. Roast for 45–60 minutes, turning the vegetables occasionally, until pepper skins are blackened and eggplants feel soft and collapsed.
  4. Immediately transfer the hot vegetables into a large bowl and cover tightly with a lid or plastic wrap; let them steam for 15 minutes.
  5. Remove the skins from the peppers and eggplants, and squeeze the softened garlic out of its papery skin.
  6. Place the roasted flesh of the eggplant, peppers, and garlic into a food processor and pulse until coarsely chopped.
  7. Begin streaming in the olive oil while the processor is running, then add lemon juice, salt, and pepper.
  8. Process until the mixture reaches a velvety, smooth consistency, then fold in the fresh parsley by hand.