This comes from Mark Bittman and is just a real tasty addition to a cheese plate, a starter course or as its own meal with hummus and warm pita bread.
For this you’ll need: x2 medium eggplants, x2 red bell peppers, 1/4 cup olive oil, 1/4 cup lemon juice, x1 garlic clove (grated), salt and pepper.
Preheat the oven to 500.
Line a baking tray with aluminum foil.
Lightly grease the outside of the whole eggplants and red peppers by just drizzling the oil on them and then rubbing them all over with your hands. Lightly pierce the eggplants a few times with the prongs of a fork.
Place the whole eggplants and peppers onto the foil lined baking tray and place into the preheated oven.
Roast until browned on all sides and the outside skin is starting to collapse inward – turning them a few times during roasting – about 20-30 mins.
Remove from oven and, if you have enough foil, make an enclosed tent around them, crimping the edges to keep the hot air inside. If you don’t have enough foil, add some over the top and crimp all of the outside edges together.
Let your tent stand for at least another 30 mins but up to an hour.
Carefully remove the eggplants and peppers from the tent and peel off the skin, pull the stem and scrape out the seeds on the peppers. Then gently tear the roasted red pepper flesh into strips and place into a medium bowl.
With the eggplants – cut a line down one side and pry open. With a tablespoon scoop out the inside flesh and place into the same medium bowl as the peppers – making sure they are broken into 1″ clumps.
Add 1/4 cup olive oil, 1/4 cup lemon juice, grated garlic and a good grinding of salt and pepper. Stir together well and let stand for a few minutes to let the flavors infuse.
Serve with pita bread, crackers and/or hummus.