Roasted Eggplant Spread

From: Ina Garten (Barefoot Contessa) (6 to 8 servings)

Roasted Eggplant Spread
Roasted Eggplant Spread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions: Preheat oven to 400 degrees. 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 to 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: