- Preheat the oven to 400°F.
- Line a rimmed baking sheet with aluminum foil.
- Place the eggplant, onion, red bell pepper and garlic cloves on the baking sheet.
- Sprinkle with salt and pepper and olive oil.
- With your hands, toss everything together, and spread the vegetables so they are in a single layer.
- Roast for 45 minutes.
- Everything should be soft but not mushy, and slightly browned but not crisp.
- Remove the pan from oven, and transfer vegetables to the bowl of a food processor fitted with the metal blade.
- Add the cumin, paprika, red pepper flakes and fresh parsley, and pulse until the mixture is a desired consistency.
- Add salt and pepper to taste.
- Serve with naan bread, crostini or fresh vegetables.
Makes about 1 1/2 cups or 6 servings.
Approximate Nutrient Analysis per Tablespoon serving (based on 1/2 c olive oil and 1/4 teaspoon salt):
50 calories, 4.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 50 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein
