Roasted Eggplant Spread From Ina Garten - cooking recipe

Ingredients

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves
3 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

Preparation

Preheat oven to 400.
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.
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 and add the lemon juice, tahini, and pulse 3 to 4 times to blend.
Taste for salt and pepper.
Transfer to a bowl and add the chopped parsley.
Garnish with extra parsley.