Ingredients
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
Instructions
Serves 6-8
Inspired by: https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe2-1946974
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