Roasted Eggplant Dip (Inspired by Ina; twisted by Bonappetitmom)

2016-07-13

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Roasted Eggplant Dip(Inspired by Ina; twisted by Bonappetitmom)
Print Recipe
Servings Prep Time
8-10 people 20-30 minutes
Cook Time
45 minutes
Servings Prep Time
8-10 people 20-30 minutes
Cook Time
45 minutes
Roasted Eggplant Dip(Inspired by Ina; twisted by Bonappetitmom)
Print Recipe
Servings Prep Time
8-10 people 20-30 minutes
Cook Time
45 minutes
Servings Prep Time
8-10 people 20-30 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400° F. Cut the eggplant, bell pepper and onion into 1 - inch cubes. Toss them in a large bowl with garlic, olive oil, cayenne 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 0r 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add chopped parsley. Garnish with extra parsley. Enjoy with pita chips and a glass of wine. Bon Appetit.
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