Roasted Eggplant Spread

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I have tivo so I paused the show as I was watching and these are the ingrediants for the roasted vegetables... 2 eggplants, 1 red pepper, 1 red onion, 2 cloves of garlic minced, salt (I believe it was 1 1/2 teaspoons, 1/2 teaspoon pepper, 1/2 teaspoon cayenne, and 3 tablespoons of olive oil.

For the food processor it is, in addition to all the roasted vegetables, 2 tablespoons of lemon juice and 2 tablespoons of tahini (sesame seed paste. She processed it until it was chunky-smooth. Before serving she added a bit of chopped fresh parsley and served it with pita chips.

I think it is really delicious.

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Yes, the recipe is much different than the show. I made the recipe today from the print out such as only 1 eggplant and 2 peppers. I added Tahini AND the tomato paste. (becuase I remember her saying something about Tahini sauce It tasted sorta bland...until I came on here and read the reviews. I then added cayenne pepper and lemon juice..and voila! Much tastier. Also, its hard to decide when to stop the food processor so I just made it into a paste with no chunks. I dont think it alters the taste....its more of a hummus consistancy. It is delicious now with the lemon juice in it I will admit.

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I agree that some of the ingredients are different in the show airing today.
So here are the changes as I remember them:

Delete the tomato paste at the end.
Increase the eggplant to 2, decrease the red bell peppers to 1, add 1/2 tsp. cayenne pepper to the seasoning.Add 1 - 2 tbsp. tahini and 1 - 2 tbsp. fresh lemon juice when pulsing in food processor. Fold in 3 tbsp. chopped Italian parsley at the end.

I copied the recipe to a Word Document and made the changes for myself. I checked Ins's latest cookbook, Barefoot at home, and this recipe was not in ther.

Let me know if there are other changes that I missed. Hope this helps.

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FoodTV should try to publish the ingredients used by Ina in her show. The use of different ingredients make a lot of difference to the taste,flavor and texture of the food.

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The only differences I see in this recipe and remembering how Ina made it are the use of Tanini (sp? paste instead of tomato paste, and the addition of fresh parsley.