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.
Adapted from Ina Garten’s Roasted Eggplant Dip.
Roasted Vegetable Dip with Tahini
By May 27, 2013Published:
- Yield: Serves 4
- Prep: 10 mins
- Cook: 40 mins
- Ready In: 50 mins
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 …
- 1 Medium Eggplant peeled
- 1 Red Bell Pepper seeded
- 1 Red Onion peeled
- 4 Cloves Garlic peeled
- 1/4 Teaspoon Cayenne Pepper
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper freshly grounded
- 1 Tablespoon Lemon Juice freshly squeezed
- 1 1/2 Tablespoon Tahini
- 1 Tablespoon Extra Virgin Olive Oil
- 3 Tablespoons Italian Parsley Chopped
- 3 Wheat Pita Bread Slides as desired (I like small triangles)
- 1 Teaspoon Extra Virgin Olive Oil For Pita Bread
- Preheat the oven to 400 °F.
- Cut the eggplant, onion and red bellpepper into small chunks. Place them in a large bowl and add the garlic, olive oil, black pepper, salt and cayenne paper and toss them.
- Spread them on a sheet pan and roast for 40 minutes.
- Take it out and let them cool for 15 minutes.
- While it is cooling, place the sliced pita bread on a sheet pan and drizzle it with 1 teaspoon olive oil. Let it bake for 5 to 7 minutes just until it is warm. (This step is optional. If you do not have time just toast unsliced pita bread in toaster and then slice it as you like.)
- Place the now cooled vegetables in a food processor attached with steel blade. Add the lemon juice, chopped parsley and tahini. Pulse 6 to 8 times to blend.
- Transfer to a bowl and garnish with chopped parsley. Serve with warm pita bread.