Name: Roasted Eggplant Spread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 - 8 servings
Ingredients: 2 eggplants, peeled; 1 red bell pepper, seeded; 1 red onion, peeled; 2 cloves garlic, minced; 3 Tbsp good olive oil; ½ tsp cayenne pepper; 1 ½ tsp kosher salt; ½ tsp freshly ground black pepper; 2 Tbsp lemon juice; 2 Tbsp tahini; 3 Tbsp parsley, chopped plus extra for garnish

Prep Time

15 min

Cook Time

45 min

Yields

6 - 8 servings

This sweeter, milder version of a roasted eggplant dip will soon become a favourite addition to dinner on a hot night.

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ingredients

eggplants, peeled

red bell pepper, seeded

red onion, peeled

cloves garlic, minced

Tbsp good olive oil

tsp cayenne pepper

1 ½

tsp kosher salt

tsp freshly ground black pepper

Tbsp lemon juice

Tbsp tahini

Tbsp parsley, chopped plus extra for garnish

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 400ºF.

Step 2

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.

Step 3

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

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Roasted Eggplant Spread

ingredients

directions

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