Roasted Eggplant Spread From Ina Garten Recipe

Name: Roasted Eggplant Spread From Ina Garten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400.
2
Cut the eggplant, bell pepper, and onion into 1 inch cubes.
3
Toss them in a large bowl with the garlic, olive oil, cayenne, and salt and pepper.
4
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
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
Taste for salt and pepper.
7
Transfer to a bowl and add the chopped parsley.
8
Garnish with extra parsley.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium eggplants, peeled, 1 red bell pepper, seeded, 1 red onion, peeled, 2 garlic cloves, and more.

Yes, Roasted Eggplant Spread From Ina Garten falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant Spread From Ina Garten

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