Ingredients
- 1 large eggplant -- peeled
- 1/2 red bell pepper -- seeded and chopped
- 1 small onion -- peeled & cubed
- 2 cloves garlic -- minced
- 3 tablespoons olive oil
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black peppercorns -- fresh ground
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 tablespoons chopped parsley
Instructions
- 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.