Roasted Eggplant Spread from Ina Garten

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READY IN: 1hr
Recipe by AmyZoe

Tasty stuff. Recipe courtesy of Ina Garten and Food Network.

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Cut the eggplant, bell pepper, and onion into 1 inch cubes.
  3. Toss them in a large bowl with the garlic, olive oil, cayenne, and salt and pepper.
  4. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
  5. Place the vegetables in a food processor fitted with a steel blade and add the lemon juice, tahini, and pulse 3 to 4 times to blend.
  6. Taste for salt and pepper.
  7. Transfer to a bowl and add the chopped parsley.
  8. Garnish with extra parsley.

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