2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. olive oil
½ teaspoon cayenne pepper
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 Tbsp. lemon juice
2 Tbsp. tahini
3 Tbsp. chopped parsley, plus extra for garnish
- Preheat oven to 400˚F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss in a large bowl with garlic, olive oil, cayenne, salt, and pepper. Spread 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 spread to a bowl and gently stir in the chopped parsley. Garnish with extra parsley and serve with grain-free pita bread. Serve, and enjoy!