Roasted Eggplant Spread

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 medium eggplants, peeled
  • 1 red bell pepper, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 tablespoons good olive oil
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 3 tablespoons chopped parsley, plus extra for garnish
Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.


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    This recipe is featured in:

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