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Roasted Eggplant Spread from Ina Garten

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“Tasty stuff. Recipe courtesy of Ina Garten and Food Network.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Cut the eggplant, bell pepper, and onion into 1 inch cubes.
  3. Toss them in a large bowl with the garlic, olive oil, cayenne, and salt and pepper.
  4. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
  5. 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.
  6. Taste for salt and pepper.
  7. Transfer to a bowl and add the chopped parsley.
  8. Garnish with extra parsley.

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