Ingredients

2 large eggplants
2 red bell peppers
2 tablespoons olive oil
1 teaspoon minced garlic
Zest and juice of ½ lemon
1 tablespoon fresh cilantro
½ - 1 teaspoon paprika
¼ teaspoon salt
Pepper to taste
Toasted Baguette Slices

Preheat oven broiler.
Place the red peppers and eggplants on a wire rack or broiler pan. Cook under a hot broiler until skins are blackened. Turn frequently. Total time approximately 10 minutes.

Place roasted peppers and eggplants in a bowl and pierce to allow juices to drain.  Cover tightly with plastic wrap and allow vegetables to stand for about 15 minutes until cool. Transfer vegetables to a cutting board.  Peel off the blackened skin and discard. Cut the peppers in half lengthwise.  After removing the stem and seeds, cut peppers into small chunks.  Slice each eggplant in half lengthwise. Scoop out some of the seeds and discard. Cut eggplants into small chunks.

Place all cut vegetables along with olive oil and garlic into the bowl of a food processor fitted with the knife blade.  Add lemon zest, lemon juice, chopped cilantro, paprika and salt and pepper to taste. Process just until dip is a smooth consistency. Turn the dip into a serving bowl. Serve at room temperature or chill for at least 1 hour.

Accompany with slices of toasted baguette or chips.