Baba Ganoush With Roasted Red Peppers and Tomatoes

1. Start by preheating your oven to 400°F. Wash and cut the eggplants, peppers, and tomatoes in half, removing the seeds from the peppers.
2. Next, place the veggies on a parchment-lined tray. Drizzle them with olive oil, ensuring the eggplants are cut side down. Roast everything in the oven for 40-45 minutes until they turn golden brown. Once done, let them rest for about 10 minutes to cool.
3. After cooling, peel off the skins of the peppers and tomatoes, then scoop out the flesh of the eggplants. Combine these roasted veggies on a chopping board and chop them to your desired consistency. then transfer to a bowl.
4. Add in the minced garlic, lemon juice, EVOO, tahini, parsley, salt, black pepper and mix until well combined.
5. Transfer to a serving dish, garnish with more EVOO, parsley, sumac and enjoy!