1 Video | Photo: Roasted Eggplant Spread Recipe
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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By bakems
St. Louis, MO
on March 15, 2013
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I love this dip! I've been making it for years now. I put a couple of tablespoons under the skin of chicken breasts and baked them, delicious. I've also used the dip instead of pizza sauce, works well too.
By bethany66
Paso Robles, CA
on January 18, 2013
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I watched Ina make this on a repeat of the All Aboard episode and she said something that struck me that I will remember forever. She said "if you make a really great appetizer, you only need one". As someone who seems to go overboard on appetizers I found this to be sage advice from someone who knows her stuff. I will be trying this over the weekend and I will only make the one appetizer. I already now it will be really great!!
By YumyumQC
on January 13, 2013
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I followed the recipe exactly. Too spicy for my liking, my husband who enjoys spice agrees we wouldn't make this recipe again. It just tastes like its missing something. Not going to be making this again.
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