Red Pepper and Eggplant Dip


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


salt and pepper to taste

pita bread

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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.