Roasted Eggplant Spread

Name: Roasted Eggplant Spread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoons cayenne pepper; 2 mediums eggplants, peeled; 2 garlic cloves, minced; 2 teaspoons kosher salt; 2 Tbsps lemon juice; 3 Tbsps good olive oil; 3 Tbsps chopped parsley, plus extra for garnish; 1 red bell pepper, seeded; 1 red onion, peeled; 2 Tbsps tahini

Roasted Eggplant Spread might be just the condiment you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 111 calories, 2g of protein, and 8g of fat per serving. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have tahini, parsley, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. Roasted Eggplant Spread, Roasted Eggplant Spread, and Roasted Eggplant Spread are very similar to this recipe.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Bell Pepper

Olive Oil

Eggplant

Ground Cayenne Pepper

Garlic

Onion

Equipment you will use

Bowl

Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Ingredients you will need

Vegetable

Spread

Equipment you will use

Baking Sheet

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice