Preheat the oven to 180°C. Pierce the eggplants several times with a fork and place them on a baking tray.

Roast the eggplants for 50-60 minutes until tender and slightly charred. Add the red bell pepper to the tray halfway through, after 25-30 minutes of roasting.

Once roasted, transfer the vegetables to a bowl and cover it with cling film. Let them cool to make peeling easier.

In a pan, heat olive oil over medium heat. Sauté the onion until golden, then add the garlic and cook until fragrant and golden.

When the roasted vegetables are cool enough, peel and finely chop them. In a bowl, combine them with sautéed onion, garlic and olive oil, apple cider vinegar, smoked paprika, cumin, salt, and parsley.

Mix everything until well combined, creating a delicious and flavorful dip. Serve and enjoy!