Eggplant Dip

Ingredients:

500g eggplant
1 red capsicum
6 cloves garlic (leave the skin intact)
2 tbsp sesame seeds, lightly toasted and grind to powder
salt & pepper, to taste
lemon juice, to taste
3 - 4 tbsp olive oil

• Preheat oven to 200 degrees C.
• Cut the eggplants into halves, lengthwise, with the skin on. 
• Cut the capsicum into quarters, lengthwise. Remove the central seeds and membrane.
• Rub eggplants, capsicum and garlic cloves with olive oil and place them onto a baking tray, cut-side down.  Put in the garlic cloves
• Roast for about 35 - 40 minutes or until the eggplant is very soft and the skin of the capsicum charred and blistered.
• Remove from oven.  Transfer the eggplant to a bowl to cool.  Then scoop out the flesh.
• Transfer the capsicum to a sealable plastic bag and set aside for 15 minutes.  Then peel the skin off.
• Place the flesh of the eggplant, capsicum, roasted garlic (without the skin), sesame powder, olive oil, lemon juice, salt and pepper into a food processor.   Process until smooth or to a consistency that you preferred. 
• Serve with pita bread, crackers, etc.