Roasted Eggplant Dip

I didn't have very high hopes for this recipe, but I wanted to try it out anyway. Boy was I wrong!! This dip is so delicious! It would be great as a spread on wraps or sandwiches. It makes a great dip for fresh pita chips or veggies. I served it with spiced pita chips to go with our meal of black bean lime cous cous salad and skewers. It was a great addition and I will make it again!

Roasted Eggplant Spread

Barefoot Contessa

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1/2 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
Directions
Preheat the oven to 400 degrees F.
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. 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. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.