1 whole garlic bulb (roasted)
drizzle olive oil
2 eggplants, washed, ends trimmed, cut lengthwise, about 1/4 inch thick
1 red bell pepper, cleaned and cut into thick strips
1 lemon, juiced
1 Tbsp fresh basil, chopped
1 Tbsp olive oil
1 Tbsp black pepper
To roast garlic: Preheat oven to 400 degrees. Slice top off a whole garlic bulb, exposing the cloves, place on a piece of foil (cut side up), drizzle exposed cloves with olive oil, wrap foil up around the garlic bulb, and put in oven. Roast for 15 to 20 minutes or until garlic cloves are soft.
Meanwhile, heat grill, brush prepared eggplant and red bell pepper with olive oil, then grill until golden brown, flipping over, and continue grilling until golden brown and soft. Remove and set aside to cool.
Remove roasted garlic from oven and let cool enough to handle.
Unwrap and give the bulb a squeeze over a bowl, pushing garlic cloves out.
Put garlic cloves into your food processor.
Put the grilled eggplant and red bell pepper in food processor.
Add the remaining ingredients to the food processor.
Pulse until all ingredients blend well and you get a smooth texture.
Taste and add salt and pepper if necessary.
Spoon mixture into a bowl and serve with bread, crackers, or strips of fresh vegetables such as cucumbers, bell peppers, celery, carrots, mushrooms, and cauliflower.