ROASTED EGGPLANT SPREAD FROM INA GARTEN

Roasted Eggplant Spread from Ina Garten image

Provided by AmyZoe

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

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2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves
3 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

Steps:

Preheat oven to 400.
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 and add the lemon juice, 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.

Nutrition Facts : Calories 149.7, Fat 9.6, SaturatedFat 1.4, Sodium 591.8, Carbohydrate 15.6, Fiber 7.6, Sugar 6.1, Protein 3.3