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I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.

1 red bell pepper
2 pounds eggplant
2 tablespoons cilantro, finely chopped
2 tablespoon cider vinegar
4 cloves garlic, grated
3 teaspoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon kosher salt
1/2 lemon, juiced

Heat grill to medium high and place pepper and eggplant on grates. Roast pepper for 12-15 minutes, turning frequently, until charred on all sides. Remove from grill and place in a paper bag. Roast eggplant for 45 minutes to 1 hour, turning occasionally, until charred and tender to the touch. Remove eggplant from grill and let cool a bit.

Remove skin, stem and seeds from pepper and mince. Place minced pepper in a bowl. When eggplant is cool enough to handle, split in two lengthwise and scrape flesh off the skin and onto a cutting board (if there is an abundance of seeds, leave them behind). Mince eggplant and add to the pepper.

Add remaining ingredients to the bowl and mix well to combine. Let sit for 30 minutes before serving.

Serves 4