Roasted Eggplant Pepper Dip
Ingredients
- 2 eggplants
- 2 red peppers
- 4-5 garlic cloves, chopped
- juice from ½ lemon
- handful of cilantro, chopped
- salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
- Cover the eggplants and peppers with foil and place on the stove to roast for approximately 15 minutes, turning every few minutes to cook every side.
- Remove vegetables to a plate, remove from foil and let sit to allow the juices to run out.
- Dice Pepper into small pieces. Scoop out flesh of eggplant and dice into small pieces.
- Add garlic, lemon, cilantro, salt, black pepper, and olive oil. Store in an airtight container in the fridge. Enjoy with matzah!
