recipes barefoot contessa

Roasted Eggplant Dip (Serves 6 to 8 )

Copyright 2006, Ina Garten, All Rights Reserved


Photo: Melanie Acevedo

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
½ teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

Preheat the oven to 400 degrees.

Cut the eggplants, 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, add the lemon juice and tahini and pulse 3 or 4 times to blend. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley