Recipe

Roasted Eggplant Spread Recipe


Roasted Eggplant Spread Recipe
Add Step-by-Step Photos 		Marmay / All my dishes
9 months, 3 weeks ago
Wonderful eggplant spread that is great with toasted pita. Compliments of the Barefoot Contessa
Prep:10m Cook:45m Servings:6

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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
  1. Preheat the oven to 400 degrees F.
  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.
  5. Roast for 45 minutes,
  6. until the vegetables are lightly browned and soft, tossing once during cooking.
  7. Cool slightly.
  8. Place the vegetables in a food processor fitted with a steel blade
  9. , add the lemon juice and tahini, and pulse 3 or 4 times to blend.
  10. Taste for salt and pepper.
  11. Transfer to a bowl and add the chopped parsley.
  12. Garnish with extra parsley.

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Comments

peetabear 9 months, 3 weeks ago said:
Sounds good.. always like new recipes using eggplant...^5

trigger 9 months, 2 weeks ago said:
I love the addition of tahini and the tangy lemon of this eggplant spread.
Five forks and a big happy smile :)

juels 9 months ago said:
I love eggplant! This picture is making my mouth water! Great post, thanks!


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