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1
Adjust an oven rack to the middle position and heat the oven to 400 degrees.
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2
Line a rimmed baking sheet with foil.Score the cut sides of the eggplant about 1 inch deep.
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3
Drizzle the scored sides of the eggplant with 2 tablespoons of the olive oil and season with salt and pepper.
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4
Lay the eggplant cut side down on the prepared baking sheet- roast until the eggplant is very soft, the skin is shriveled and shrunken, and a knife piercing the flesh meets no resistance, about 1 hour.
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5
Let the eggplant cool until able to handle, about 5 minutes.
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6
Set a small colander over a bowl (or in the sink).
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7
Use a spoon to scoop the hot eggplant pulp out of the skins into the colander; discard the skins.
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8
Scrape up any eggplant that has stuck to the foil and add it to the colander.
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9
Let the pulp drain for 30 minutes.
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10
Transfer the eggplant pulp to a cutting board and chop coarse; transfer the chopped eggplant to a bowl and set aside.
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11
Heat 2 more tablespoons of the oil in a 10-inch nonstick skillet over medium heat until shimmering.
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12
Add the onion - cook until soft, 5 to 7 minutes.
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13
Stir in the garlic - cook until fragrant, about 30 seconds.
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14
Stir in the tomato paste - cook until the mixture deepens in color slightly, about 3 minutes.
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15
Stir in the chopped eggplant and cook until warmed through, about 2 minutes longer.
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16
Move the eggplant mixture to a serving bowl.
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17
Stir in the remaining 2 tablespoons olive oil, lemon juice, and red peppers, - season with salt and pepper to taste.
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18
Cover and refrigerate until chilled, at least 1 hour or up to 2 days.
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19
Stir in the dill and season again with salt and pepper before serving.
