Roasted Eggplant Dip (Inspired by Ina; twisted by Bonappetitmom)
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Roasted Eggplant Dip(Inspired by Ina; twisted by Bonappetitmom)
Servings 8 people
Ingredients
- 2 medium eggplants
- 1 large red pepper seeded
- 1 large red onion peeled
- 4 cloves garlic minced
- 3 tbsp. olive oil
- 1/2 tsp. cayenne pepper
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tbsp. lemon zest
- 2 tbsp. lemon jiuce
- 3 tbsp. chopped parsley plus for extra
- 2 tbsp. tahini fresh is best
Instructions
- 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.