The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Roasted Eggplant Spread Recipe. Enjoy Middle Eastern Cuisine and learn how to make Roasted Eggplant Spread.
Cook Time: 45 min
Yield: 6 to 8 servings
2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish
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, 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, 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.
1999, The Barefoot Contessa Cookbook
Show: Barefoot Contessa - Episode: All Aboard
More Middle Eastern Recipes:
Lebanese Baked Eggplant
Stuffed Tomato with Frike
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Middle Eastern eggplant salad
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