Directions

• Step 1: Preheat Your Oven. Preheat your oven to 400°F (200°C). This will ensure that your eggplant and bell pepper roast perfectly.
• Step 2: Prepare the Vegetables. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. For the bell pepper, remove the stem and seeds, then cut it into quarters.
• Step 3: Roast the Vegetables. Place the eggplant and bell pepper cut-side down on a baking sheet lined with parchment paper. Roast for about 30-35 minutes, or until the eggplant is tender and the bell pepper is slightly charred.
• Step 4: Sauté the Aromatics. While the vegetables are roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
• Step 5: Combine the Ingredients. Once the vegetables are roasted, allow them to cool slightly. Scoop the flesh of the eggplant into the food processor along with the roasted bell pepper, sautéed onion and garlic, minced walnuts, tahini, soy sauce, tomato paste, nutmeg, sweet smoked paprika, salt, and pepper.
• Step 6: Blend Until Smooth. Process the mixture until smooth, scraping down the sides as needed. Taste and adjust seasoning with more salt, pepper, or smoked paprika if desired.
• Step 7: Serve and Enjoy! Transfer the dip to a serving bowl. Drizzle with a little olive oil and sprinkle with extra chopped walnuts for garnish. Serve with pita chips, fresh veggies, or your favorite crackers.