Roasted Red Pepper and Eggplant Dip with Pita Wedges

1. 1

   Preheat oven to 400F.

2. 2

   Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan.

3. 3

   Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred.

4. 4

   Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.

5. 5

   Peel and seed bell peppers and pat dry between paper towels.

6. 6

   Peel eggplant and put flesh in a food processor.

7. 7

   Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeno, and salt and pepper to taste and combine well.

8. 8

   Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.

9. 9

   Cool dip and chill, covered, at least 1 day and up to 1 week.

10. 10

    Serve dip with pita wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.