Heat the grill to medium-high or preheat ovent to 425˚F 

Cut the eggplant into ½-inch-thick slices. Cut the bell pepper in half. Cut the onion into 1/4 to 1/2-inch slices (leave the rings intact). Rub the vegetables lightly with olive oil.

Grill the vegetables for 20 minutes, flipping once or twice, until tender. Alternatively, this dip can also be made in your oven. Place the vegetables on a baking sheet and roast at 425˚F for about 20 minutes, flipping once halfway through.

Once cool enough to handle, transfer the vegetables to your food processor. Add the black beans and lime juice. Process on high for about 20 seconds, until the veggies and beans are chopped fine and maintain a spread-like consistency.

Add the chile powder, cumin, cayenne pepper, 1 teaspoon salt and cilantro. Pulse until all the spices are mixed in and the cilantro is finely chopped. Taste and add the additional ½ teaspoon of salt if desired.

Serve immediately, or refrigerate in a sealed container for up to one day.