Eggplant and bell pepper dip Serving Size - 6 Prepared By - Sarah Recipe Rating
			2 large eggplants 2 red bell peppers 4 tbsp olive oil 2 garlic cloves chopped Grated rind and juice from one lemon 1 tbsp chopped cilantro, plus sprigs for garnish 1 tsp paprika Salt and pepper
			Preheat the oven to 375 degrees. Prick the skins of the eggplant and bell peppers all over with a fork and brush with 1 tbsp of the olive oil. Place on a baking sheet and bake in the preheated oven for 45 minutes, or until the skins begin to turn black, the flesh of the eggplant is very soft and the bell peppers are deflated. Place the cooked vegetables in a bowl and cover tightly with a clean, damp dish cloth. Alternatively, place the vegetables in a plastic bag and let stand for about 15 minutes, or until cool enough to handle. When the vegetables have cooled, cut the eggplants in half lengthwise, carefully scoop out the flesh, and discard the skin. Cut the eggplant flesh into large chunks. Remove and discard the stem, core, and seeds from the bell peppers and cut the flesh into pieces. Heat the remaining olive oil in a skillet. Add the eggplants and bell peppers and cook for 5 minutes. Add the garlic and cook for 30 seconds. Turn the contents of the skillet onto paper towels to drain, then transfer to a food processor. Add the lemon rind and juice, the chopped cilantro, the paprika, and salt and pepper to taste. Process until a speckled puree is formed. Transfer the eggplant and bell pepper dip into a serving bowl. Serve warm, at room temperature or let cool for 30 minutes, then let chill in the refrigerator for a least 1 hour and serve cold. Garnish with cilantro sprigs and accompany with thick slices of bread or toast.