1 large eggplant, cubes
2 red bell peppers, cubed
Bunch of fresh parsley, chopped and divided
2 lemons, juiced and divided
5 cloves garlic, chopped
1 small red onion, chopped
2 tablespoons olive, avocado or grape seed oil
Add 1 tablespoon tomato paste to make it creamier, plus either: – Spicy nacho: 1 teaspoon chili powder + 3 tablespoons nutritional yeast – Muhammara: 1/3 cup walnuts and scallions, 1/2 teaspoon cumin
Preheat oven to 400 degrees. In a large mixing bowl, combine eggplant, peppers, onion, garlic, the juice of 1 lemon, oil, salt, and pepper. Add in most of the parsley, reserving a few sprigs for garnish. Add in chili powder, if using. Toss with a spoon to coat.
Option 1, Serve cold or room temp as a salad: Cover and refrigerate, and serve within the day.
Option 2, Make a dip!: Spoon veggies onto a parchment paper lined baking sheet. Using a spoon or spatula, spread the veggies around into a single layer. Bake for 30 minutes uncovered until softened.
Spoon veggies into a food processor or blender and blend until smooth. Add remaining lemon juice, and additional salt, pepper, chili powder, and nutritional yeast to taste. Blend to mix all seasonings well. Serve as a dip for veggie sticks like carrots and jicama, or FFC crackers or chips. Also works great as a spread over chicken or fish.