Ingredients:

  • 2 medium globe eggplants (approx. 1.5 lbs)
  • 2 large red bell peppers (approx. 1 lb)
  • 3 ripe Roma tomatoes (approx. 8 oz)
  • 1 medium yellow onion, quartered (approx. 4 oz)
  • 6 cloves garlic, peeled (approx. 0.5 oz)
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat oven to 425°F (220°C). Slice the eggplants in half lengthwise, score the flesh in a crosshatch pattern about 1 inch deep, and poke the skin sides several times with a fork.
  2. Roughly chop the bell peppers and tomatoes into large chunks. Toss all vegetables and the garlic cloves in olive oil, salt, and pepper on a large rimmed baking sheet.
  3. Arrange vegetables skin-side down where possible and roast for 45–60 minutes until the eggplant is mahogany-colored and peppers have slightly blackened edges. Remove from oven and let cool for 10 minutes.
  4. Scoop the soft eggplant flesh out of the skins and place it into a food processor along with the roasted peppers, tomatoes, onion, and garlic.
  5. Pulse until the mixture reaches a coarse, spreadable consistency. Fold in the lemon juice, smoked paprika, and fresh parsley.