Roasted Eggplant Spread
From marmay 15 years ago
- 45 minutes to make
- Serves 6
Wonderful eggplant spread that is great with toasted pita. Compliments of the Barefoot Contessa
Ingredients
- 2 medium eggplants, peeled shopping list
- 1 red bell pepper, seeded shopping list
- 1 red onion, peeled shopping list
- 2 garlic cloves, minced shopping list
- 3 tablespoons good olive oil shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1 1/2 teaspoons kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons lemon juice shopping list
- 2 tablespoons tahini shopping list
- 3 tablespoons chopped parsley, plus extra for garnish shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
sounds good.. always like new recipes using eggplant...^5
peetabear
in mid-hudson valley loved it
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I love the addition of tahini and the tangy lemon of this eggplant spread.
Five forks and a big happy smile :)
trigger
in loved it
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I love eggplant! This picture is making my mouth water! Great post, thanks!
juels
in Clayton loved it
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