Ingredients
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place eggplant and peppers on the baking sheet. Drizzle with olive oil.
- Roast for 35-40 minutes, turning peppers halfway, until vegetables are soft and lightly charred.
- Remove peppers, cover, and let steam for 10 minutes. Peel skins and remove seeds.
- Scoop eggplant flesh from skin.
- Add eggplant, peppers, garlic, lemon juice, smoked paprika, salt, and pepper to a food processor.
- Blend until smooth or slightly chunky, as preferred.
- Taste and adjust seasoning. Serve at room temperature.
Nutrition
Notes
Roast over open flame for deeper smokiness
Add chili flakes for heat
Keeps refrigerated for up to 4 days