Roasted Eggplant and Red Pepper Dip

By fionalikesfood

Ingredients

• 1 large eggplant
• 2 red bell peppers
• 1 large onion
• 4 large garlic cloves, skin on
• Kosher salt
• Freshly ground black pepper
• 2 tsp. cumin powder
• 1/3 c. olive oil (plus extra for serving)
• Juice of 1 lemon
• 2 heaped tbsp. tahini (sesame seed paste)
• 1/2 c. chopped cilantro leaves
• Feta cheese

Details

Preparation time 30mins
Cooking time 60mins
Adapted from fionalikesfood.com

Preparation

Step 1

1. Preheat oven to 400 degrees
2. Peel onion
3. Cut eggplant, peppers and onion into 1-inch cubes
4. Put in large mixing bowl with garlic
5. Season with salt and pepper
6. Sprinkle with cumin powder and add olive oil
7. Toss to coat
8. Pour vegetables onto large baking sheet in one layer
9. Roast about 45 minutes, stirring after 30 minutes, until soft and beginning to brown
10. Cool slightly
11. Remove skin from garlic
12. Add all vegetables to food processor with lemon juice, tahini, and cilantro leaves
13. Pulse until smooth (ish)
14. Top with crumbled feta cheese and extra olive oil to serve