Loading Video...

Roasted Eggplant Spread

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

Ingredients

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.
25m Easy 99%
CLASS
4m Intermediate 99%
CLASS
21m Intermediate 98%
CLASS
9m Intermediate 97%
CLASS

Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS
19m Intermediate 99%
CLASS
32m Easy 100%
CLASS