Roasted Eggplant & Pepper Spread
1 large eggplant (about 1 pound)
2 large red bell peppers
1 large red onion, diced
3 cloves garlic (or 4, or 5...), minced
few Tbsp. olive oil
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/2 - 1 tsp. crushed red pepper flakes
3 or 4 generous spoonfuls tahini
1/2 cup chopped Italian parsley
juice of 1/2 lemon
salt & freshly ground black pepper to taste
Heat oven to 400 degrees F. Place eggplant on a baking sheet and roast in oven until very soft, about 45 minutes. Allow to cool, then scoop out flesh and discard the skin. Coarsely chop and set aside.
Roast peppers over flame until blackened and charred all over (if you have an electric stovetop, I'd imagine you could roast them in the oven with the eggplant). Place them in a paper bag for a while. When cool enough to handle, remove the skins and seeds, and coarsely chop. Set aside.
While the vegetables are roasting, heat olive oil in a large skillet over medium-low heat. Add red onion and saute until it becomes somewhat softened and translucent. Add garlic and continue to cook, being careful not to brown the garlic, until the onions are very soft. Allow to cool.
When room temperature, place roasted eggplant and peppers in a food processor, and pulse a few times. Add onion/garlic mixture, spices, and tahini and process until fairly smooth - although some texture is nice. Stir in chopped parsley, lemon juice, and a healthy dose of salt and black pepper.
I found that refrigeration overnight did this stuff wonders. The flavors had a chance to mingle, and it thickened up a bit as well. When warmish/room temperature, the spread was a bit on the thin side.