1 large roasted red pepper (roasted on an open flame) peeled & de-seeded
3 olive oil poached garlic cloves
1/2 cup fresh goat cheese, room temperature
1/2 cup basil chopped
1 tbsp. mascarpone cheese
Salt & pepper to taste
Preheat oven to 400 degrees. In a large bowl, toss eggplant with 2 tbsp. Carapelli Organic Extra Virgin Olive Oil. Spread eggplant on a large baking sheet and roast in the oven for 15-20 min., turning every 5-10 min. You’ll know when your eggplant is done when it is tender and lightly browned. Remove it from the oven and let cool off.
In a food processor, add remaining olive oil, salt & pepper, lemon juice, red pepper, goat cheese and garlic. Pulse mixture until all the ingredients are well-combined.
Transfer everything to mixing bowl and fold in the basil. Serve with baked pita bread.