Barefoot Contessa's roasted eggplant and red pepper spread is the perfect healthy appetizer to serve a crowd.
- Eggplants - Bell pepper - Red onion - Tahini - Garlic - Lemon juice - Olive oil - Salt & pepper - Italian parsley - Pita bread
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Spread the eggplant, bell pepper, onion, and garlic onto the baking sheet.
Season with olive oil, salt, pepper, and cayenne, if using. Toss to make sure all the vegetables are properly seasoned.
If all the veggies don't fit on a baking sheet you can roast them in batches. Bake for 35-40 minutes, tossing halfway through. Allow to cool for 5 minutes.
In the bowl of a food processor with the steel blade, add the roasted vegetables, lemon juice, tahini, and parsley.
Pulse 4-5 times until the mixture resembles a coarse puree. Taste for seasoning and add more salt and lemon juice, if necessary.
Transfer it to a bowl, garnish with fresh parsley and serve with pita triangles or crackers on the side.
This Muhammara recipe is simple, quick and bursting with authentic Middle Eastern flavors. It all comes together in the bowl of your food processor in just a few easy steps.