Preheat the oven to 400 degrees. Spread the eggplants, pepper, and onion on a baking sheet with the garlic, olive oil, red pepper flakes, salt and pepper. Roast for 55 minutes. Toss the vegetables. Cool slightly.

Place all the roasted vegetables in a food processor. Add the lemon juice and pulse several times to blend. Add salt and pepper if needed. Serve with pita crisps.

Blend all ingredients in a food processor until coarsely pureed. Serve with pita crisps.