Creamy Roasted Eggplant and Red Pepper Dip

Preheat the broiler in you oven.

Place the eggplant (whole) on a rimmed baking tray and put it under the broiler until the skin starts to brown. Flip once and brown the other side. Turn oven temperature to 375 F. Bake at 375 F for 10 to 15 minutes until softened. Remove from the oven and set aside to cool slightly.

Seed the red bell pepper, cut in half and put it on a baking tray. Roast under the broiler until skin starts to brown and split, flipping over as necessary. After pepper starts to brown, place the whole garlic cloves onto the pan and broil until browned. Remove from heat and set aside to cool. (Alternately you can cut the top off of a head of garlic, drizzle with olive oil, and wrap tightly in foil. Roast at 375 F for about 30 minutes or until soft. Squeeze roasted garlic out of husk when cool enough to handle.)

After eggplant has cooled slightly, peel off skin and discard. When roasted eggplant, pepper and garlic are cool, place in the food processor with remaining ingredients. Puree until smooth. Season with salt and pepper, to taste.