Cooked - Ina Garten’s Roasted Eggplant Spread Recipe

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Ina Garten’s Roasted Eggplant Spread Recipe

6.0

2 medium-sized eggplants (with skin on and cut into small cubes (~1 pound each))

1 red bell pepper (seeded and cut into smaller pieces)

1 red onion (peeled and chopped into big chunks)

3 cloves garlic (peeled - no need to mince)

3 tablespoons olive oil

1 teaspoon Kosher salt

½ teaspoon black pepper

Pinch cayenne pepper (optional)

5 tablespoons lemon juice (freshly squeezed)

2 tablespoons tahini

3 tablespoons Italian parsley (chopped)

Pita bread (for serving)

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the eggplant, bell pepper, onion, and garlic on the baking sheet.
Drizzle it with olive oil and sprinkle it with salt, pepper, and cayenne. Give it a gentle toss.
Roast vegetables for 35-40 minutes, making sure to give it a toss halfway through the baking. Let them cool for 5 minutes.
Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita wedges.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

CuisineMediterranean

Occasions📆Everyday🎊Party

Season☀️Summer

DifficultyEasy ⏰ 45m

Created 95 weeks ago

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