Roasted Eggplant Spread

16 December 2013
 2 medium eggplant peeled (I left skin on)
 1 red bell pepper
 1 red onion
 3 T olive oil
 2 garlic cloves minced
 1/2 tsp cayenne pepper
 1 1/2 tsp kosher salt
 1/2 tsp black pepper
 2 T lemon juice
 2 t tahini (I made ours without the Tahini.)
 3 T chopped parsley, reserve 1 T. for garnish
Preheat oven to 400 degrees.
Cut veggies into 1 inch cubes.
Toss in bowl with garlic, olive oil, cayenne pepper, salt & pepper.
Place on baking sheet. (I covered with parchment paper.)
Roast 45 min. until soft and lightly browned, tossing once during cooking.
Cool slightly then place in food processor, adding lemon juice, tahini, parsley.
Pulse 3-4 times to blend.
Taste, adding salt & pepper as needed.
Garnish with parsley.
Contributed by: Sharon K.
It's from Food Network, The Barefoot Contessa