| Servings | Prep Time |
| 3 | 50minutes |
| Servings | Prep Time |
| 3 | 50minutes |
Ingredients
- 1 Eggplant medium
- 2 red peppers seeds and stems removed
- 1 Onion large – peeled
- 1 head Garlic
- olive oil
- salt
- Pepper
- 2 Tomatoes
- 1 Lemon Zest and juice only
- 1 handful Fresh basil (or mint or any other fresh herb you can get your hands on)
- 1/2 tsp. sesame seed oil or less, see instructions
Servings:
|
Ingredients
Servings:
|
Instructions
- Peel the eggplant and cut into 1 inch pieces. Cut the peppers and onion in similar size pieces. Place on a baking sheet and drizzle with a little olive oil – just a teaspoon or two, to coat. Sprinkle with 1 teaspoon salt and some pepper. Toss well to coat. Cut about 1/2 of an inch off the top of the whole head of garlic and wrap in a piece of foil. Place the wrapped garlic on the baking sheet and bake for 30 minutes. Stir once or twice while baking.
- Cut the tomatoes in half crosswise and gently squeeze out the seeds. Cut in1 inch pieces. Add to the rest of the vegetables and continue to bake for 15 more minutes or until the vegetables are soft and starting to brown.
- Put the vegetables (and any juices) in a food processor along with the lemon jest and juice, basil and ? teaspoon of sesame oil. Unwrap the garlic and squeeze the creamy, roasted pulp in with the veggies. Pulse about 6 or 8 times or until the spread is blended but thick and still chunky. Taste and adjust seasoning with more salt, pepper and sesame oil if needed. Careful with the sesame oil, it is strong and you don’t want it to overpower the flavors of the vegetables.
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