I am a firm believer that roasting brings out the best in vegetables. Like it loosens them or make them let their guard down.
If you know what I mean…
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.
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Adapted from Ina Garten’s Roasted Eggplant Dip.