INGREDIENTS
4
Servings:
1
medium-sized eggplant
1
red bell pepper
6 tbsp
olive oil (2 tablespoons for roasting, 4 tablespoons for processing)
1 can
cannellini or other white bean, drained & rinsed
2 cloves
garlic, peeled
1/3 cup
parsley, loosely packed
3 tbsp
lemon juice (about 1 lemon’s worth)
1/2 tsp
salt
1/2 tsp
black pepper
1/2 tsp
red pepper flakes