3 red bell peppers
1 pound (2-3 small) eggplant
2 garlic cloves, minced
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon sea salt
Pinch black pepper
¼ cup extra virgin olive oil
1 ounce minced parsley, for garnish
- Over a hot grill (or 400F oven), heat whole bell peppers and eggplant. Cook until evenly charred, about 10-15, turning often. Transfer to a bowl and let sit, covered, for 10 minutes.
- Peel charred skin off of peppers and eggplant. For the peppers, remove seeds and finely chop the flesh. For the eggplant, finely chop.
- Transfer peppers and eggplant into a food processor; add garlic, lemon juice, cumin, salt, and pepper. Blend until smooth. While motor is running, slowly stream in olive oil until well-emulsified.
- Transfer to a bowl and garnish with parsley. Serve with your favorite bread or pita chips.