Roasted Red Pepper Baba Ghanoush

• 2 small eggplants (6-8 oz. each)
• 1/4 cup tahini
• 2 roasted red peppers (jarred is best)
• 2 cloves garlic
• juice of 1 lemon
• 1/4 cup parsley, roughly chopped
• 2 Tbsp pomegranate seeds, to garnish
• salt & pepper, to taste
• grilled pita wedges, for serving

Cut eggplants in half, lengthwise, and brush with oil. Lay halves flat on the Grill Topper and cook on grill over medium-high heat until tender. Set the eggplant aside too cool slightly, 5 minutes. Once ready, scoop out the seeds and remove the eggplant skin. Put the remaining flesh in a food processor with the tahini, roasted red peppers, garlic, lemon, parsley, salt and pepper to taste. Pulse until smooth and thoroughly blended. Garnish with pomegranate seeds, fresh parsley and serve with grilled pita wedges.