Roasted Eggplant Spread

I had some roasted eggplant left over from last night's epic tomato sauce making festivities, so today's domestic undertaking was Roasted Eggplant Spread. I made a few changes to this recipe (from The Barefoot Contessa Cookbook), details below:

Ingredients
2 medium eggplants, peeled
1 hot pepper, seeded
1 yellow onion, peeled
3 garlic cloves
3 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
Handful of dried tomatoes (right out of the dehydrator!)

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing occasionally during cooking. Cool slightly.

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. Enjoy!

Image: the insane bounty we harvested yesterday from my roommate's garden.