I am a firm believer that roasting brings out the best in vegetables. Like it loosens them or make them let their guard down.
Eggplant, red onion, garlic and red bell peppers roasting in the oven… Imagine the smell in my kitchen!!
Being Turkish, sesame paste or tahini was a staple in our household. I know people who mix tahini in some of their breakfast, lunch and even dinner dishes. I love it not only because it is a superfood packed with healthy fats but also it is full of antioxidants and Omega 3 fatty acids. It adds a great flavor to any dish. Best of all its gluten-free…
This tasty dip is a fantastic choice for entertaining. On this particular occasion I served them with pita bread chips but it can also be served with baby carrots, cucumber slices or any other vegetable you like.
If I am not using it as a dip, I sometimes use it as a spread when I make sandwiches for my husband. It immediately elevates the taste of the meat I am using in the sandwich. If you want to do that I recommend that you use an airtight jar and consume it in the next 5 to 6 days.
Make sure to open up a bottle of your favorite white wine. I promise you will like it.
Roasted Vegetable Dip with Tahini
- 2 medium-sized eggplants with skin on and cut into small cubes
- 1 red bell pepper seeded and cut into smaller pieces
- 1 red onion peeled and chopped into big chunks
- 3 cloves of garlic peeled
- 3 tablespoons of olive oil
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons of tahini
- 3 tablespoons Italian parsley chopped – divided
- Pita bread to serve with
- Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the eggplant, bell pepper, onion, and garlic in the baking sheet. Drizzle it with olive oil and sprinkle it with salt and pepper. Give it a gentle toss. Bake for 35-40 minutes, making sure to give it a toss halfway through the baking. Let it cool for 5 minutes.
- Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of the parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
- Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita bread.
Adapted from Ina Garten’s Roasted Eggplant Dip.