"Grilled Eggplant & Red Pepper Dip"
The perfect vegan appetizer - on p. 21 of ARMENIAN VEGAN!
1 large eggplant
2 large red bell peppers
2 cloves garlic
juice of 1⁄2 lemon salt and pepper
Put eggplant and red bell peppers in separate broiling trays, and place under broiler until skins are burnt. Be sure to turn until all sides are char-broiled.
Remove eggplant and peppers from broiler, and allow to cool for several minutes.
Peel off all burnt skin from the eggplant and peppers. Cut pep- per in half and remove all seeds. Chop the eggplant and the peppers into large pieces, and put into a blender or food processor. Add lemon juice, garlic, salt and pepper, and blend for several seconds.
Put dip in a medium-sized bowl and serve with pita bread or any kind of favorite chips. Can be used as a dip, or as a side (with any kind of starchy dish).
As a dip, serves 4-8. As a side dish, serves 2-4. Enjoy!