1Preheat oven to aobut 425 and roast eggplant and Anaheim peppers for about 45 minutes to an hour---turning frequently. Slit eggplant a few times with a knife or fork before roasting
2In food processor place all other ingredients and blend until nice and smooth.
3When eggplant is done let cool for about 10-15 minutes and then place in a collander in the sink and and spray with ice cold water for a minute or two. Let cool for another 5-10 minutes.
4After the eggplant is thouroughly cooled, strip the skin and discard the skin. I save just a couple pieces of the skin for the blender though. Place all the remaining pulp in collander and press all the water out with a round small plate.
5Place strained pulp in blender and blend with other ingredients. After well blended taste and salt or add more oil, lemon juice etc. Place in a tupperware with a lid and add some more olive oil and paprika to the top and refridgerate overnight. Serve with pita bread, chips or crackers.