Prep 0 mins
Cook 30 mins
I first tried this about three years ago. It's SO good as a dip for pita bread. I imagine it would work well with fresh veggies, too.
- 2 large eggplants (aubergines)
- 6 red sweet peppers
- salt and pepper, to taste
- 2 garlic cloves, minced
- 1⁄4 cup lemon juice
- 1⁄2 cup olive oil
- Bake the eggplants and peppers at 350 F until tender when pierced with a fork. Peel the skin from the vegetables while still hot (makes it easy).
- Run through a food processor until smooth. Season to taste with salt and pepper and add the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb, mixing as you go with the food processor.