Roasted Eggplant Spread


2 medium eggplants, peeled

1 red bell pepper, seeded

1 red onion, peeled

2 garlic cloves, minced

3 Tbsp. olive oil

½ teaspoon cayenne pepper

1 ½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 Tbsp. lemon juice

2 Tbsp. tahini

3 Tbsp. chopped parsley, plus extra for garnish



  1. Preheat oven to 400˚F.
  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss in a large bowl with garlic, olive oil, cayenne, salt, and pepper. Spread on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
  3. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper.
  4. Transfer spread to a bowl and gently stir in the chopped parsley. Garnish with extra parsley and serve with grain-free pita bread. Serve, and enjoy!

Serves 6-8

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