Name: Roasted Eggplant Spread
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Cuisine: middle-eastern
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

Watch how to make this recipe.

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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Roasted Eggplant Spread

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