Name: Roasted Eggplant Spread from Ina Garten
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 2 medium eggplants, peeled; 1 red bell pepper, seeded; 1 red onion, peeled; 2 garlic cloves; 3 tablespoons olive oil; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons lemon juice; 2 tablespoons tahini; 3 tablespoons chopped parsley, plus extra for garnish

Recipe by AmyZoe

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

Ready In:: 1hr
Serves:
Units:

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ingredients

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves
3 tablespoons olive oil
¹⁄₂ teaspoon cayenne pepper
1 ¹⁄₂ teaspoons kosher salt
¹⁄₂ teaspoon fresh ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

directions

Preheat oven to 400.
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 and add the lemon juice, tahini, and pulse 3 to 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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