Eggplant Aubergine Bell Pepper Dip

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Another selection from the greatest ever tapas. Even though she doesn't like eggplant, my daughter may" bring this to my zaar tapas party! The timing doesn't including standing."

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Steps

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Prick the skins of the eggplants & peppers all over with a fork & brush with 1 tbsp of the olive oil.

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Place on a baking sheet & baked in a preheated 375f oven for 45 minutes , or until the skins are beginning to turn black , the flesh of the eggplant is very soft & the peppers are deflated.

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Place the vegetables into a bowl & cover tightly with a clean , damp dish towel or place in a plastic bag.

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Let stand for about 15 minutes or until cool enough to handle.

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Cut the eggplants in half , lengthwise , scoop out the flesh & discard the skin.

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Cut into large chunks.

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Remove & discard the stem , seeds & core from the peppers.

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Cut the flesh into large pieces.

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Heat the remaining oil in a skillet.

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Add the vegetables & cook for 5 minutes , add garlic & cook for an additional 30 seconds.

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Turn the skillet contents onto paper towels to drain & transfer into a food processor.

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Add the remaining ingredients , plus salt & pepper to taste , and process until a speckled puree is formed.

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Transf.

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Ingredients

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eggplants, red bell peppers, spanish olive oil, garlic cloves, lemon, rind of, fresh cilantro, paprika