Roasted Eggplant Spread from Ina Garten

"Tasty stuff. Recipe courtesy of Ina Garten and Food Network."
 
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Ready In:
1hr
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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