Ina Garten’s Roasted Eggplant Spread Recipe
Serves 610 mins prep40 mins cook
Barefoot Contessa’s roasted eggplant spread is an easy appetizer that you can serve with pita bread, crackers, or raw vegetables.
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What you need
Instructions
0 Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 1 Place the eggplant, bell pepper, onion, and garlic on the baking sheet. 2 Drizzle it with olive oil and sprinkle it with salt, pepper, and cayenne. Give it a gentle toss. 3 Roast vegetables for 35-40 minutes, making sure to give it a toss halfway through the baking. Let them cool for 5 minutes. 4 Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary. 5 Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita wedges.View original recipe