A Really Good Shmear: Roasted Eggplant, Pepper and Onion
July 1, 2011 § 1 Comment
I’m big on shmears. I like whizzing black beans around in a food processor and adding cumin and cilantro, or pulverizing garbanzos with the predictable hit of lemon and garlic, or, come wintertime, blending-up roasted butternut squash and lentils or — one of my favs — mashing a couple cups of freshly-shelled green peas, roasted garlic scapes (garlic cloves work too), basil and a little olive oil and Parmesan cheese.
As versatile as shmears are on sandwiches, scooped up in lettuce wraps and so on, they can also stand alone and do so marvelously. The aforementioned pea spread was my favorite dip of 2009; this sucker is my favorite of 2011. It ushers summer into the kitchen with roasted bell peppers and eggplants and a little bite of lemon. I like eating it plain, scooped on pitas and raw veggies.
1 eggplant, peeled and cubed (about 3 cups)
1 bell pepper
1 medium red onion
4 cloves garlic, roughly chopped
1 tablespoon olive oil
sea salt, pepper
1.5 tablespoons tahini
1/4 cup lemon juice (approx. 1 lemon)
1. Preheat oven to 375 degrees. Cut bell pepper, red onion and eggplant into large, 1″ cubes. Cover with olive oil, chopped garlic, sea salt and pepper to taste and toss. Bake in oven until soft in the middle and slightly browned around the edges, stirring half way through. (Approximately 30-40 minutes.)
2. When vegetables are cooked, remove from oven and cool for a few minutes. Add to food processor with tahini and lemon juice and blend until smooth. (Be careful; veggies are still hot!) Taste and adjust seasoning; I often add a few teaspoons of additional lemon juice and a dash of extra salt.
Diet Notes: SCD-safe, gluten-free, nut-free, vegan