Title: Roasted Eggplant Spread

Category: Dips, Quick And Easy, Appetizers, Vegetables

Source: Food Network



Preheat oven to 400 degrees F.
Cut eggplant, bell pepper and onion into 1 inch cubes.
Toss in bowl with the garlic, olive oil, cayenne, salt and pepper.
Roast in shallow pan for 45 minutes until veggies are lightly browned and
soft. Toss once during cooking.
Cool slightly.

Place the veggies in a food processor fitted with a steel blade.
Add the lemon juice and tahini, and pulse several times to blend.
Salt and pepper to taste.

Transfer to a bowl and add the chopped parsley.
Serve on :

Bruschetta bread.

Slice french bagette bread.
Brush lightly with olive oil.
Broil until golden brown.
Turn over and repeat.