Super SuperBowl–or any other time–Food

I made this Ina Garten recipe tonight, and it is AMAZING. Highly
recommended. I am working in my studio and “listening” to the game. . . .

Roasted Eggplant Spread

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
See this recipe on air Tuesday Feb. 05 at 12:00 PM ET/PT.
Show: Barefoot Contessa
Episode:
All Aboard
Roasted Eggplant Spread
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

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.

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