Melitzano salata Roasted Eggplant Spread

By krismmp

Ingredients

• 2 medium eggplants, peeled (optional)
• 1 red bell pepper, seeded
• 1 red onion, peeled
• 6 garlic cloves, chopped
• 1/2 cup and 3 tablespoons extra virgin olive oil
• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup lemon juice
• 12 to 20 chopped Kalamata olives
• 3 tablespoons chopped mint (optional)
• 3 tablespoons chopped parsley, plus extra for garnish

Details

Servings 4
Adapted from facebook.com

Preparation

Step 1

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, 3 tablespoons olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are 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 pulse 3 or 4 times to blend.
Transfer to a bowl; add the rest of the ingredients. Garnish with extra parsley and serve with warm pita bread.