| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 115 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 363 mg |
Reviews
This is really tasty. On my second round I added some sundried tomato in oil. It was delicious.
I really liked this! I wasn’t so sure what to do with my abundance of eggplant so I was looking for recipes. I came across this one and since I had all the ingredients, I decided to give it a try. At first I thought it was a bit spicy and that was all I tasted. But it seemed to really deepen in flavor later. I had some in the fridge that I ate the next day and it was so delicious! I am going to make more and see how it freezes since I still have lots of eggplant in the garden. My husband wasn’t crazy about it but even he admitted it was better than he expected when I told him what it was. But he is a picky eater. I will eat it anytime!
This is the first recipe that came out delicious, very enjoyable! Now will my husband bring home some pita?
This is so delicious! I only used one good size eggplant and also added smoked paprika. Served with veggies. My husband even added it as a topping to his meat!
Delicious! The roasted eggplant mixture is delicious even before mixing. Lemon juice and tahini take the tang and texture up a notch. Love this recipe and will definitely make again.
Unfortunately I was heavy handed with the cayenne. I will make this again without it. I know it will be good!
I loved the idea of the smoked paprika. A few drops of hickory seasoning… TaDa! Didn’t have parsley, used mint. An easy recipe, but as many people stated – a medium eggplant is subjective, same with the onion. A large onion would have overwhelmed this recipe.
Very tasty dip and chock full of veggies!
This is a staple in my home. A snack I am so glad my kids grab all the time.
This recipe tastes great. My guests loved it. What’s difficult is the size of a “medium zucchini” is subjective. All peppers and onions vary in size. I made sure the eggplant had the higher ratio of the three because I wanted that to be the star ingredient with pepper and onion in the background. If feeding a large group whose taste for heat is unknown, go easy on the cayenne. I would definitely make this again. Side note: start with one tablespoon tahini and taste. Again, the size of the vegetable will vary and you can always add more tahini, but you can’t take it out.