Ingredients
-
2
-
1
-
1
-
2
-
3
-
1/2
-
1 1/2
-
1/2
-
2
-
2
-
3
-
-
-
-
Directions
Roasted Eggplant Spread from Ina Garten, Tasty stuff Recipe courtesy of Ina Garten and Food Network , Tasty stuff Recipe courtesy of Ina Garten and Food Network
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Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Cut the Eggplant, Bell Pepper, and Onion Into 1 Inch Cubes. |
|
3
Done
|
Toss Them in a Large Bowl With the Garlic, Olive Oil, Cayenne, and Salt and Pepper. |
|
4
Done
|
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
Done
|
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
Done
|
Taste For Salt and Pepper. |
|
7
Done
|
Transfer to a Bowl and Add the Chopped Parsley. |
|
8
Done
|
Garnish With Extra Parsley. |
