Roasting is the best way to maximize flavor in vegetables. It’s also a very relaxing method of cooking. This dish is great for appetizers with toasted pita bread or crackers. It’s creamy, savory, and a little sweet all at once.
1 large eggplant (cut into medium sized chunks)
1 red pepper (cut into medium sized chunks)
1 red onion (cut into medium sized chunks)
2 cloves garlic (minced)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
juice of 1/2 lemon
1/4 cup fresh flat leaf parsley
Preheat your oven to 400 degrees.
In a large bowl, combine the eggplant, peppers, onions, and garlic. Drizzle olive oil and season with salt and pepper. Mix well. Spread contents over a large baking sheet, and roast in the oven for about 30-45 minutes. The eggplant should be slightly browned, and peppers and onions slightly charred/caramelized. Once roasted, set aside to cool.
When eggplant mixture has cooled, transfer to a large blender. Add lemon juice, and HALF of the parsley leaves. Blend until chunky consistency is achieved. As always, check to make sure seasoning is right. Before serving, garnish with remaining parsley leaves, then serve with pita bread or crackers and enjoy!