Baba Ganoush with Roasted Red Peppers (Dairy, Gluten and Sugar Free)

This middle eastern dish can be served as an appetizer, side dish or made into a meal.  I love the added flavour of the roasted red peppers.  I made this tahini free and didn't miss it, however it can easily be added if you prefer.

Ingredients

• 2 eggplants
• 1 sweet bell pepper
• 4-5 cloves garlic (depending on taste)
• 1/2 lemon juiced
• 2 tablespoons olive oil
• 1/2 teaspoon onion powder
• 1 teaspoon sea salt
• 1 teaspoon coriander
• 1 teaspoon dried parsley or 1/4 cup fresh parsley
• Cayenne pepper to taste
• Black pepper to taste

Directions

1. Preheat oven to 400F.
2. Grease or line to baking sheets with parchment paper.
3. Cut eggplants down the middle (long side) and place cut side down on baking sheet.
4. Cut pepper in half and remove seeds.  Place cut side down on baking sheet.
5. Take unpeeled garlic cloves coat with oil and place on baking sheet. 
6. Place all vegetables together in oven.
7. Roast garlic and peppers for 10-15 minutes and remove.
8. Roast eggplant for 20-30 minutes, until soft and remove.
9. Gently scrape out the inside of the egg plant, along with the seeds and discard the skin.  Add to a blender.  
10. Remove skins of garlic cloves and add garlic to the blender.
11. Add pepper pieces and all remaining ingredients to a blender.  
12. Blend, but do not fully purée.  
13. Allow to sit in fridge for 2-3 hours to absorb the flavours.