Roasted Eggplant Spread


2 medium eggplants, peeled

1 red bell pepper, seeded

1 red onion, peeled

2 garlic cloves, minced

3 Tbsp. olive oil

½ teaspoon cayenne pepper

1 ½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 Tbsp. lemon juice

2 Tbsp. tahini

3 Tbsp. chopped parsley, plus extra for garnish



  1. Preheat oven to 400˚F.
  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss in a large bowl with garlic, olive oil, cayenne, salt, and pepper. Spread on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
  3. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper.
  4. Transfer spread to a bowl and gently stir in the chopped parsley. Garnish with extra parsley and serve with grain-free pita bread. Serve, and enjoy!

Serves 6-8

Inspired by:



Begin Your Chiropractic & Nutrition Wellness Journey Today!

If you are tired missing out of life experiences because you feel bad, then it is time to gain control of your health. Take the first step and contact Russell Chiropractic today.

Scroll to Top