Preheat oven to 400°F.

Poke the eggplant in several places with the tines of a fork. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).

Place on a foil-covered baking sheet, cut side down.

Cut the red bell pepper into 4 large chunks, removing the seeds and place it on the baking sheet with the eggplant.

Roast until tender, about 35 minutes. Remove from oven and allow to cool for 15 minutes

Either peel away the skin with your fingers or use a spoon to scoop the flesh out of the halved eggplant.  For this dip, the skin is not used.

How to Make Roasted Eggplant Dip

Place the roasted eggplant into a food processor along with the roasted red pepper, garlic, tahini, balsamic vinegar, olive oil, cumin, smoked paprika, and salt and pepper.  Pulse until creamy.  Check for seasoning.

Serve the dip with a drizzle of olive oil, some toasted pine nuts, or a sprinkle of smoked paprika.

To make the roasted chickpea flatbreads, start by placing the sliced onions and olive oil in a non-stick skillet over low heat at the same time as when you are placing the eggplant and red pepper in the oven to roast.   Let the onions cook for 35 minutes until soft, translucent, and caramelized.

Meanwhile, drain and rinse the chickpeas and lay them on a baking sheet.  Drizzle with a touch of olive oil, then season with smoked paprika, cumin, salt, and pepper.  Shake the baking sheet to coat the chickpeas.

Roast the chickpeas for 6-8 minutes while the eggplant and pepper are roasting.

Prepare the creamy eggplant dip and assemble the flatbreads.

Toast the naan, spread a layer of eggplant dip, a layer of caramelized onions, roasted chickpeas, and top with feta cheese and sriracha if desired.