Roasted aubergine spread

  • 2 medium aubergines, peeled
  • 1 red pepper, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 tbsps good olive oil
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsps salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsps lemon juice
  • 2 tbsps tahini
  • 3 tbsps chopped parsley, plus extra for garnish
1) Preheat the oven to 200°C/gas mark 6.

2) Cut the aubergines, red pepper and onion into 2-cm cubes. Toss them in a large bowl with the garlic, olive oil, cayenne, salt and pepper. Spread on a baking tray and 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 three or four times to blend. Taste and add salt and pepper as needed. Transfer to a bowl and add the chopped parsley.

Garnish with the extra parsley and serve.

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