Roasted Eggplant & Red Pepper Dip

This recipe was passed on to me by my Phillipina friend Vilma. I tried it and loved it. If you like Italian food, you'll like it too.

The velvety dip makes a great appetizer with flatbread crackers. You can also use it as a sandwich spread or over pasta. Mine came out a bit lighter because my red peppers weren't so red, but it's just as delicious!

Ingredients

• 1 Globe Eggplant
• 2 Roasted Red Peppers
• 1/4 cup Fresh Cilantro
• 1 Garlic Clove, minced
• 1/4 tsp Smoked Paprilka
• Juice from 1 Lemon

Directions

1. 1 Preheat oven to 400.
2. 2 Place the eggplant on a baking sheet and roast for 20 minutes, or until very soft. Cut the eggplant in half and scoop the flesh into the bowl of a food processor or blender.
3. 3 Add the red peppers, cilantro, minced garlic, and paprika and blend until very smooth - about 30 seconds.
4.  Season to taste with lemon juice.