Roasted Eggplant & Pepper Spread

This one’s a go-to in our kitchen—roasted veggies, creamy tahini, zippy lemon, and a whole lotta flavour. It’s easy, healthy-ish, and ridiculously good with anything carb-based. Let’s go!

Ingredients:

• 1 large eggplant

• 1 bag of mini sweet peppers

• 1 large sweet onion

• 6 cloves of garlic

• 1/4 cup tahini

• Juice of 1 lemon

• 1/2 cup chopped parsley

• Olive oil

• Salt & pepper

Directions:

1. Preheat oven to 425°F.
   Slice the eggplant lengthwise, score the inside, salt it, and lay it face-down on a sheet pan.

2. Add the rest:
   Peel and chop the onion. Toss it on the pan with whole mini peppers and garlic cloves. Drizzle everything with olive oil, sprinkle with salt, and roast for 35–40 mins.

3. Steam the peppers:
   Once roasted, toss the hot peppers in a sealed container for 30 mins. This makes peeling the skins a breeze.

4. Peel & chop:
   Remove skins from the eggplant and peppers (and seeds too), then finely chop everything—eggplant, peppers, onions, and garlic.

5. Mix it up:
   Stir in tahini, lemon juice, parsley, and more salt if needed. That’s it!

Serve with:

Toasted sourdough, pita, naan—or just a spoon if no one’s watching.