Time: 1 hour.
Complexity: easily
Servings: 6 - 8

Eggplant paste can be spread on bread and used not only in simple canapés and various sandwiches, but also served as a sauce for your favorite vegetable dishes.

Ingredients:

• Eggplants ─ 2 pcs.
• Bell pepper (red) ─ 1 pc.
• Red onion ─ 1 pc.
• Garlic (chopped) ─ 2 cloves
• 3 tbsp. l. olive oil
• 0.5 tsp cayenne pepper
• 1.5 tsp coarse salt
• 0.5 tsp ground black pepper
• 2 tablespoons lemon juice
• 2 tbsp. l. sesame paste Tahini
• 3 tbsp finely chopped parsley, plus more for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, eggplant caviar, sweet pepper, ground cayenne pepper, lemon juice, sesame

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Preparation:

Step 1
• Preheat oven to 200°C.
  
  Cut the eggplant, bell pepper, and onion into 1-cm cubes. Place them in a deep bowl and add the garlic, olive oil, salt, red pepper, and black pepper. Place them on a baking sheet. Roast the vegetables in the oven for 45 minutes until they are soft and lightly browned. Once they are cooked, let them cool.
Step 2
• Place the cooled vegetables in a blender, add lemon juice and tahini, and blend on low speed until smooth. Taste and add more salt if needed, or pepper if needed. Transfer to a bowl and add chopped parsley. Garnish the finished dish with parsley.

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