One piece of advice from the book that I don't adhere to is "pay attention to seasons and holidays." The author says "For example, posting a pumpkin pie recipe on Thanksgiving Day isn’t very useful for your audience and you probably won’t have the best-tasting tomato salad in December."
I know that eggplant, peppers and tomatoes aren't in season right now in the vast majority of the U.S. but they are here and that's the beauty of Pinterest. I recommend pinning this recipe from the Barefoot Contessa now and then making it when eggplant starts arriving in your CSA box.
I saw Ina make this recipe on one of the many episodes of Barefoot Contessa I've watched over the past few months. It's the only cooking show that I typically pin several recipes from after watching.
This time around, I made the recipe exactly as written, but would like to try a fresh tomato in place of tomato paste next time. Our CSA box is heavy with tomatoes each week and I find it difficult to find enough uses for them. Hopefully our next freezer is bigger and then I can freeze marinara sauce.
I really liked this dip with Stacy's naked pita chips, but I can imagine it making a tasty sandwich spread too, topped with some crunchy cucumbers.
Roasted Eggplant Dip
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients (8 servings)
- 2 medium eggplants, peeled
- 1 red bell pepper, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1/2 teaspoon cayenne
- 1 1/2 teaspoons kosher salt (use less if serving with salted pita chips)
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice (from one lemon)
- 2 tablespoons tahini
- 3 tablespoons chopped parsley
- Heat oven to 400 degrees.
- Cut the eggplant, bell pepper and onion into 1-inch cubes, then place inside a large Ziploc bag. Add garlic, olive oil, cayenne, salt and pepper to the bag, then shake until the vegetables are coated in seasoning.
- Line a baking sheet with foil, then spread the vegetables out in a single layer. Roast for 20 minutes, then toss vegetables. Roast for another 20 minutes or until the vegetables are lightly browned and soft. Cool slightly.
- Place the vegetables in a food processor, add the lemon juice and tahini, pulse a few times to blend. Transfer to a bowl and add chopped parsley. Serve with pita chips.
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