Ingredients
2 medium eggplants, cut in half lengthwise
2 large red bell pepper, cut in half, seeded
5 Tablespoons olive oil
4 large garlic cloves, minced
3 Tablespoons lemon juice
1 small fresh Jalapeno pepper, seeded, membrane removed and minced
1 Tablespoon GOLDEN BLOSSOM HONEY
salt and pepper to taste
pita bread
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 400°. Lightly brush eggplant and bell pepper with 1 Tablespoon of olive oil. Place in a baking pan. Bake approximately 30 minutes turning vegetables occasionally, until eggplant is very soft. Remove from oven. Cool. Peel peppers and eggplant. Place in a food processor with remaining ingredients, including 4 tablespoons olive oil. Pulse, until well combined. Season with salt and pepper to taste. Refrigerate. When ready to serve cut pitas in quarters. Fold open. Brush lightly with oil. Toast under broiler, until just golden. Serve with eggplant dip.
