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Roasted Eggplant Spread

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
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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

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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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