I make batches and batches of this recipe in the summer when the garden is full of eggplant. It freezes well to be enjoyed all winter.
Ingredients
2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion
2 cloves garlic
3 Tablespoons olive oil
1/2 teaspoon cayenne pepper
2 Tablespoons lemon juice
2 Tablespoons tahini
3 Tablespoons chopped parsley, optional
Instructions
Preheat oven to 400 degrees.
Cut eggplant, red pepper, and onion into one-inch cubes.
Place in large bowl and toss with olive oil, garlic, cayenne pepper, salt and pepper.
Spread foil on a baking sheet.
Place vegetables on foil. Roast for 30-45 minutes or until vegetables are lightly browned and soft, turning once during cooking.
Cool slightly.
Place vegetables in food processor. Add lemon juice and tahini and pulse to blend.
Add additional salt and pepper to taste.
Transfer to bowl and garnish with chopped parsley.