Easy & Healthy Roasted Eggplant Dip

Barefoot contessa's roasted eggplant dip
My mom started making this eggplant dip when I would go home to visit, and I would literally eat my weight in it over the weekend. When I finally asked her to share the recipe with me, I was not surprised to learn it was from the Barefoot Contessa...I absolutely love all of her recipes! This one is particularly great though because it is really simple, healthy and you will probably already have many of the ingredients at home. I like to eat it with the veggie chips from my Naturebox, but it is also great on a wrap or in a sandwich.

Roasted Eggplant Dip
from the Ina Garten

2 medium eggplants (Ina says to peel them, but I just cut off the tops)
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon cayenne pepper (I add more at the end)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

Preheat oven to 400 degrees.
Cut the eggplants, bell pepper, and onion into 1-inch cubes. 
Toss them in a large bowl with 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 once during cooking. 
Cool slightly. 
Place the vegetables in a food processor, add the lemon juice and tahini and pulse to blend. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.