Roasted Eggplant Spread from Ina Garten

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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