2 large eggplants
2 red bell peppers
2 garlic cloves, chopped
4 tbsp olive oil
grated rind / juice of lemon
1 tbsp chopped fresh cilantro, plus extra
1/2 – 1 tsp paprika
salt and pepper
Prick skins of eggplant and peppers all over with a fork and brush with 1 tbsp oil. Put on baking sheet and bake @ 375 for 45 minutes or until skins start to peel back, flesh is soft, peppers deflated. Put them in a bowl and cover lightly with damp dish towel. Let stand 15 minutes, til cool to touch.
Cut eggplants lengthwise, scoop out flesh, discard skin. Cut into large chunks. Remove and discard stem, core, seeds from peppers and cut into large pieces.
Heat remaining oil in skillet, add eggplant flesh and pepper pieces and cook 5 minutes. Add garlic, cook 30 seconds.
Turn onto paper towels to drain, transfer to bowl of food processor. Add lemon rind/juice, cilantro, paprika, S&P to taste and blend until speckled puree.
Turn into serving bowl. Serve warm, at room temp, or let cool 30 minutes then chill 1 hour and serve cold.