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This recipe for ROASTED EGGPLANT SPREAD, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Enid Longo
Added: Friday, February 11, 2011


2 med. eggplants, peeled
1 red bell pepper
1 red onion, peeled
2 garlic cloves, minced
4 T. olive oil
1/2 t. cayenne pepper
1 1/2 t. kosher salt
1/2 t. freshly ground pepper
2 T. lemon juice
1 T. tahini
3 T. chopped parsley, plus extra for garnish

Preheat oven to 400 degrees. Cut the eggplant, bell pepper and onion into 1" cubes. Toss them in a lg. bowl with the garlic, olive oil, cayenne, 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. Add salt and pepper to taste. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.




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