Roasted Eggplant Spread

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon cayenne pepper 
• 2 medium eggplants peeled
• 2  garlic cloves minced
• 1.5 teaspoons kosher salt 
• 2 tablespoons juice of lemon 
• 3 tablespoons olive oil good
• 3 tablespoons parsley chopped for garnish
• 1  bell pepper red seeded
• 1  onion red peeled
• 2 tablespoons tahini 

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. 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.
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, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper.
6. Transfer to a bowl and add the chopped parsley.
7. Garnish with extra parsley.