Roasted bell pepper and egg plant dip


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As cliched as it may sound, I am hooked onto the food network channel. A few stolen moments away from my son, my go-to channel is the food network. I watch all shows on the food network even if the recipe is not vegetarian! One of my favorites is the show Barefoot Contessa  by Ina Garten. She makes everything sound easy. Especially with per precise measurement of ingredients, one can hardly go wrong! Today’s recipe is sourced from the food network site. I can go and ahead and just link her recipe here but I will include it here for convenience! This makes an excellent starter especially for large groups of people.

Ingredients : Serves 6-8

Recipe Courtesy : The Barefoot Contessa

2 medium eggplants

1 large onion

1 red bell pepper

3 tablespoons olive oil

1/2 teaspoon black pepper

1 and 1/2 teaspoons salt

2 tablespoon tahini sauce

Juice of half a lemon

1/2 teaspoon cayenne pepper ( I substituted regular chili powder)

3 tablespoon chopped parsely ( Can be substituted with cilantro)

1 big clove of garlic

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Peel and chop the egg-plant into 1 inch cubes. Chop the onion and bell pepper into 1 inch cubes. In a large bowl, add the vegetables, olive oil, salt, pepper, crushed garlic and chili powder and toss well till all the veggies are coated.

In an oven preheated to 400 F, roast for 35-40 minutes occasionally tossing the veggies around. Once the veggies are soft and are brown in color, pulse it in a food processor or a blender along with the tahini and lemon juice. Adjust salt and pepper. Add the parsley and mix well.

Serve with pita chips.

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